Description
This vibrant Pumpkin Salsa combines the earthiness of roasted tomatoes, onion, and jalapeno with smooth canned pumpkin and a warm touch of pumpkin pie spice. Perfectly balanced with lime juice and seasoned with salt and pepper, this gluten-free salsa offers a unique twist on a classic favorite, ideal as a dip or topping year-round.
Ingredients
Roasted Vegetables
- 4 tomatoes, quartered
- 1 cup white onion, sliced
- 1 jalapeno, diced
- 2 tablespoons avocado oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Salsa Mix
- 1 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 lime, juiced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Vegetables: In a mixing bowl, toss the quartered tomatoes, sliced white onion, and diced jalapeno with 2 tablespoons of avocado oil until evenly coated. Season with kosher salt and freshly cracked black pepper according to your taste preferences.
- Roast Vegetables: Spread the coated vegetables evenly on the prepared sheet tray. Roast in the preheated oven for 18 to 20 minutes or until the vegetables are deeply caramelized and tender, which enhances their natural flavors.
- Combine in Food Processor: Transfer the roasted vegetables to a food processor. Add 1 cup of canned pumpkin puree, 1/2 teaspoon of pumpkin pie spice, and the juice of half a lime.
- Pulse to Blend: Pulse the mixture in the food processor a few times until combined but still slightly chunky, maintaining some texture in the salsa.
- Taste and Adjust: Taste the salsa, then add additional salt or lime juice if needed to balance flavors. Serve immediately or refrigerate to let flavors meld further.
Notes
- You can adjust the heat level by adding more or less jalapeno or by removing the seeds.
- This salsa pairs wonderfully with tortilla chips, grilled meats, or as a topping for tacos and scrambled eggs.
- Use fresh lime juice for the best citrus flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
- For a smoother salsa, blend longer; for chunkier texture, pulse briefly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce/Salsa
- Method: Roasting
- Cuisine: American