Pumpkin Jalapeno Salsa
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 ¼ teaspoons salt or more if desired
- ½ teaspoon sugar
- 1 teaspoon cinnamon
- ½ 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
Nutrition
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