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!!!

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1First 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.
2Combine 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