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
- 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
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.
Add in the drained jalapenos, canned diced tomatoes, pumpkin puree, salt, sugar, cinnamon, and cumin.
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!
If desired, you can stir in the juice of 1/2 of a lime right before serving.