Fall Pumpkin Salsa Recipes

FALL PUMPKIN SALSA

Fall Pumpkin Salsa image

One easy different salsa shared by my teacher Chef David. A great fall salsa thats great to serve with toasted pitas, or on top of fish or turkey. Enjoy! Can be made with currant's, I prefer tomatoes. Dried cranberry great also for Thanksgiving!!!

Provided by Lisa G. Sweet Pantry Gal

Time 2h5m

Number Of Ingredients 8

Ingredients

1 c chopped pumpkin blanched
2 large tomatoes seeded and chopped
2 jalepenos's seeded and small dice
1 chopped red onion
1 clove garlic minced
fresh cilantro
2 Tbsp extra virgin olive oil
salt

Steps:

1. First blanch chopped pumpkin in boiling water for 3min. Shock in cold water. When cooled place on paper towel for 2min to get excess water out. Salt slightly.
2. Combine all ingredients, drizzle with the olive oil and salt to taste. Cover and let sit out in room temp for 2 hours. Serve or refrigerate till ready to use. Great to serve next to Your cranberry sauce at thanksgiving! Enjoy!!!

ROASTED PUMPKIN SALSA

Roasted Pumpkin Salsa image

Roasted pumpkin is the base for this holiday salsa. Great on crackers or raw vegetables. This goes well with pinto bean tacos!

Provided by sueb

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h

Yield 6

Number Of Ingredients 9

Ingredients

1 cup diced pumpkin (1/4-inch)
½ cup diced onion (1/4-inch)
1 tablespoon olive oil
½ teaspoon ground cinnamon
½ cup diced tomatoes with juice
¼ cup chopped fresh cilantro
1 jalapeno pepper, finely diced
1 tablespoon finely chopped fresh ginger
1 tablespoon grapefruit juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine pumpkin, onion, oil, and cinnamon in a plastic bag; coat well. Spread mixture onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 25 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
Combine tomatoes with their juice, cilantro, jalapeno, ginger, and grapefruit juice in a medium bowl. Add roasted vegetable mixture and mix well. Chill in a refrigerator for 1 hour to combine flavors.

Nutrition Facts : Calories 38 calories, Carbohydrate 4 g, Fat 2.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 33.5 mg, Sugar 1.5 g

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