Weekends should be a synonym for relaxation… and of course, for easy and delish foods! This QUICK pumpkin jalapeno salsa — accompanied with store-bought corn tortilla chips — fulfilled all of those purposes and more. It made the ideal small bite for a weekend movie marathon… yes, breaking out of the boring popcorn cycle. 😉 It also makes a great appetizer for Thanksgiving!!!
All I needed to do was to cook onions and garlic in vegetable oil, and then stew along with some canned diced tomatoes, canned pumpkin puree and jalapenos, as well as a few seasonings and spices… and voila!
In the blink of an eye a tasty homemade salsa was ready to scoop up with tortilla chips, and we were all smiles. 🙂
Tell me this, am I the only one who gets lazy on the weekends, yet still would love to be able to nosh on something homemade?
This is not a Brazilian dish for sure, but rather a variation of one of the many salsas that we are lucky enough to enjoy at Mexican and Tex-Mex restaurants here in Texas.
But you know what? Whether served as a small bite for a movie or as a casual party starter, our mildly spicy pumpkin jalapeno salsa makes the seasonal autumn pumpkin shine bright… highlighting how it can be used in more than just baked goodies.
Leftovers can be stored up to 2 weeks into an airtight container… and it is so versatile that can be used on top of pork, beef, chicken, in enchiladas and chilaquiles, and much more. It is gluten-free and vegetarian too!
So what will it be for you next movie night: popcorn or pumpkin jalapeno salsa? 😉
Pumpkin Jalapeno Salsa
Ingredients
- 1 tablespoon vegetable oil
- 1 small white or yellow onion small diced
- 2 cloves of garlic minced
- 2-3 tablespoons white wine
- 2 tablespoons canned chopped jalapenos drained
- 1 can diced tomatoes 28 oz
- 1 can of pumpkin puree 15 oz
- 1 1/4 teaspoons salt or more if desired
- 1/2 teaspoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- Chopped cilantro optional
Instructions
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In a saute pan, heat the oil over medium heat. Sweat the onions over medium heat for about 4 minutes, stirring occasionally. Make sure to NOT let them brown. Add the garlic and cook, stirring occasionally, for about 1 minute. Add the wine and let heat for about 30-60 seconds.
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Add in the drained jalapenos, canned diced tomatoes, pumpkin puree, salt, sugar, cinnamon, and cumin.
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Let cook for 8 to 10 minutes, stirring occasionally. Add the chopped cilantro if desired. Remove pan from the heat and let cool completely. Store in an airtight container for up to 15 days. Serve with store-bought tortilla chips, in enchiladas and chilaquiles, or as a sauce for cooked meats. Enjoy!
Recipe Notes
If desired, you can stir in the juice of 1/2 of a lime right before serving.
Adding pumpkin on salsa would give it a nice sweet and creamy texture, great recipe you have here
Denise…this pumpkin salsa is sure very creative…I would love to try it…looks delicious!
Thanks for the inspiration…have a wonderful week 🙂
Pumpkin Salsa! I must make this for our Thanksgiving get together! A scrumptious fall recipe Denise.
Oh no you DIDN’T. This salsa looks crazy good and crazy appropriate for autumn. Thanks for sharing!!
Hi dear Denise!
We may not have pumpkin puree here, but we’ll make some at home:) Your salsa looks fantastic! Panos is definitely going to enjoy it (he nods, smiling) and we’ll make a second batch for me, as I can’t have any hot spices myself 🙂
Thank you for another delicious recipe dear!
Sending you lots and lots (and lots) of hugs!
Panos and Mirella
xoxoxoxo
Never met a salsa I didn’t like! And this one looks like it’d be at the top of my list. Very creative — and good. Thanks!
I used three jalapenos and it was a good spice level for us. I served it with tortilla chips and it was addicting.