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Home > American Recipes > Quick Pumpkin Jalapeno Salsa

Quick Pumpkin Jalapeno Salsa

October 31, 2016 by Denise Browning 9 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeDairy FreeLow CarbVegetarian

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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!

pumpkin jalapeno salsa in a jar with tortilla chips on the side

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!

pumpkin jalapeno salsa in a skillet with wooden spoon on the side

In the blink of an eye a tasty homemade salsa was ready to scoop up with tortilla chips, and we were all smiles. 🙂

pumpkin sauce in a ramekin with tortilla chips on the side

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.

Pumpkins on a pumpkin patch

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!

close up image of pumpkin jalapeno salsa in a ramekin served with chips

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

pumpkin-jalapeno-salsa
Print Pin
5 from 2 votes

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
Keywords:jalapeno salsa, jalapeno sauce, pumpkin salsa, pumpkin sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 cups
Calories73 kcal
Author Denise Browning
Cost $ 1.00 per cup

Equipment

  • stove top

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

  • 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!

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

Calories: 73kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 959mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

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Filed Under: American Recipes, Dairy-Free, Easy And Delish, Gluten-Free, Quick & Easy, Vegetarian Tagged With: Fall/Autumn, low carb, Pumpkin

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Reader Interactions

Comments

  1. Raymund

    November 1, 2016 at 1:12 am

    Adding pumpkin on salsa would give it a nice sweet and creamy texture, great recipe you have here

    Reply
  2. Juliana

    November 1, 2016 at 1:22 pm

    Denise…this pumpkin salsa is sure very creative…I would love to try it…looks delicious!
    Thanks for the inspiration…have a wonderful week 🙂

    Reply
  3. Deb|EastofEdenCooking

    November 1, 2016 at 1:29 pm

    Pumpkin Salsa! I must make this for our Thanksgiving get together! A scrumptious fall recipe Denise.

    Reply
  4. Ala

    November 1, 2016 at 8:40 pm

    Oh no you DIDN’T. This salsa looks crazy good and crazy appropriate for autumn. Thanks for sharing!!

    Reply
  5. Little Cooking Tips

    November 2, 2016 at 5:17 am

    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

    Reply
  6. John/Kitchen Riffs

    November 2, 2016 at 9:14 am

    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!

    Reply
  7. bdmusic440.com

    February 13, 2018 at 5:15 am

    I used three jalapenos and it was a good spice level for us. I served it with tortilla chips and it was addicting.

    Reply
  8. Jonas

    October 19, 2019 at 9:07 am

    5 stars
    Made this pumpkin salsa and put on my tacos and also some nachos. It was so good!

    Reply
  9. Lilly S.

    October 23, 2019 at 3:06 pm

    5 stars
    One of the best semi-homemade salsas that I had so far. I love to eat with eggs and potato hash.

    Reply

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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