fall pumpkin salsa

Name: Fall Pumpkin Salsa
Prep time: 5 min
Cook time: 2 h
Cuisine: American
Ingredients: 1 cup(s) chopped pumpkin blanched; 2 large tomatoes seeded and chopped; 2 - jalepenos's seeded and small dice; 1 - chopped red onion; 1 clove(s) garlic minced; - fresh cilantro; 2 tablespoon(s) extra virgin olive oil; - salt

12 Pinches 3 Photos

Lisa G. Sweet Pantry Gal

Buffalo, NY

Updated on Oct 19, 2014

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!!!

Rate

prep time 5 Min

cook time 2 Hr

method Stove Top

yield

Ingredients

1 cup 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 tablespoons extra virgin olive oil
- salt

How To Make fall pumpkin salsa

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.

Step 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!!!
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