Pumpkin Salsa Recipe
This Pumpkin Salsa Recipe combines roasted tomatoes, onion, jalapeño, and smooth pumpkin puree with warm spices and lime for a seasonal twist on classic salsa.
2 Servings
Ingredients
- 4 medium tomatoes quartered
- 1 cup white onion sliced
- 1 jalapeño diced
- 2 tablespoons avocado oil
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ teaspoon pumpkin pie spice
- ½ lime juiced
- Kosher salt and freshly cracked black pepper to taste
Instructions
Prepare the oven and baking tray
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Season and roast the vegetables
- In a medium bowl, toss the quartered tomatoes, sliced onion, and diced jalapeño with avocado oil. Season lightly with kosher salt and freshly cracked black pepper, then spread evenly on the prepared baking sheet.
Roast until caramelized
- Transfer the tray to the oven and roast for 18–20 minutes, or until the vegetables are deeply caramelized and slightly charred on the edges. This step enhances the depth of flavor.
Blend the salsa
- Remove the roasted vegetables and place them into a food processor. Add the pumpkin puree, pumpkin pie spice, and freshly squeezed lime juice. Blend until smooth, or pulse for a chunkier texture, depending on your preference.
Adjust seasoning and serve
- Taste the salsa and adjust seasoning as needed with additional salt, pepper, or lime juice. Serve immediately with tortilla chips or as an accompaniment to your favorite dishes.
Notes
This Pumpkin Salsa Recipe is naturally gluten-free since it contains only vegetables, pumpkin puree, and spices. Just be sure to double-check that the pumpkin puree, spices, and any chips or pairings you serve alongside are certified gluten-free to avoid cross-contamination.