Fall Pumpkin Salsa

Lisa G. Sweet Pantry Gal

By
@2sweetinc

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!!!


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Prep:

5 Min

Cook:

2 Hr

Method:

Stove Top

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

Directions Step-By-Step

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!!!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy