Who's ready for another seasonal pumpkin recipe?
It's a unique twist on a classic dish, and has officially become my new favorite way to make salsa (like what happened with the Pumpkin Mac and Cheese recipe).
Pumpkin just does something magical. It makes things creamier, richer, and really gets you in the fall spirit – especially with the added seasonal spices like cinnamon and nutmeg.
Perfect for Halloween, a fall picnic, or a Thanksgiving appetizer.
So let's get started!
14 oz diced tomatoes
1 cup pumpkin purée (canned or homemade)
1/2 cup diced onion (about 1 small or 1/2 large onion)
2 small jalapeños, finely chopped
2 large garlic cloves, minced
1 tablespoon chives, chopped
juice of half a lemon
2 teaspoons cane or coconut sugar
1 teaspoon oil (optional)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
In a saucepan, add the oil, onions, and pinch of salt. If you don't want to use oil, use a dash of water instead. Cook for a few minutes then add the garlic. Cook for a few more minutes but don't let the onions get too soft. They should still have a bite to them.
Add the rest of the ingredients except the chives and lemon juice. Mash down the tomatoes a bit with a fork.
Bring the mixture to a boil, then reduce the heat, add a lid (but don't fully cover), and let simmer on low for 20 minutes. Stir occasionally.
Remove from heat and stir in the lemon juice and chives.
Let cool, then store in an airtight container in the fridge (like a Mason or Weck jar).
Serve chilled with tortilla chips!
Happy pumpkin days,