Quick Pumpkin Jalapeno Salsa

A quick, easy,a nd mildly spicy pumpkin jalapeno salsa that can be enjoyed with tortilla chips, veggie crudite, or served over meats, in enchiladas, or in chilaquiles. It’s low carb and gluten-free!

Weekends should be a synonym for relaxation… and of course, for easy and delish foods!

This QUICK pumpkin jalapeno salsa — served 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!!!

HOW TO MAKE PUMPKIN JALAPENO SALSA

All I needed to do was to cook onions and garlic in oil.

Then stew veggies along with some 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 fresh?

ABOUT JALAPENO SALSA

This jalapeno salsa recipe 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 salsa, chunkier than a pumpkin sauce,  makes the seasonal autumn pumpkin shine bright…

…highlighting how it can be used in more than just baked goodies.

COOK’S NOTES ABOUT PUMPKIN SALSA

• STORE salsa for up to 2 weeks into an airtight container in the fridge.
• Our pumpkin jalapeno salsa is so versatile that can be used on top of grilled pork chops, chicken nachos, in enchiladas and breakfast chilaquiles, and much more.  
• It is gluten-free, vegetarian, and low carb too!

So what will it be for you next movie night: chocolate popcorn or this jalapeno salsa? 😉

5 from 2 votes

Print

Pumpkin Jalapeno Salsa

A delicious and mildly spicy pumpkin jalapeno salsa that can be enjoyed with tortilla chips or served over meats, in enchiladas, or in chilaquiles.

Course Appetizer

Cuisine American

Keyword jalapeno salsa, jalapeno sauce, pumpkin salsa, pumpkin sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 cups

Calories 73 kcal

Author Denise Browning

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

1. 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.
2. Add in the drained jalapenos, canned diced tomatoes, pumpkin puree, salt, sugar, cinnamon, and cumin.
3. 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. Store in the fridge for up to 5 days.  

Nutrition Facts

Pumpkin Jalapeno Salsa

Amount Per Serving

Calories 73 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g15%

Sodium 959mg40%

Potassium 243mg7%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 1g2%

Vitamin A 244IU5%

Vitamin C 13mg16%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.