Pumpkin Salsa
Try this Pumpkin Salsa recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 garlic cloves minced
- 1 tsp cinnamon
- 1 small onion chopped
- 1/2 tsp salt
- 2 medium tomatoes chopped
- 1 tsp sugar
- 1 tbls olive oil
- 1/2 tsp pumpkin pie spice
- 1 (25 oz) can of whole peeled tomatoes drained and chopped. i use cento
- 1 (15 oz) can of pumpkin puree
- 3 tbls, chopped (from the jar) jalapenos
- 1/2 - 1 tsp crushed red pepper chili flakes or to taste
- Carbohydrate 24.3121833332071 g
- Cholesterol 0 mg
- Fat 14.2188766666437 g
- Fiber 6.40033345847611 g
- Protein 3.8882699999895 g
- Saturated Fat 2.02154916665476 g
- Serving Size 1 1 recipe (382g)
- Sodium 1181.22566666657 mg
- Sugar 17.911849874731 g
- Trans Fat 0.581071666659032 g
- Calories 225 calories
In a saute pan, heat Olive Oil over medium heat. Add chopped fresh Tomatoes, Onions and Garlic and saute until onions start to turn translucent.Add in the drained, chopped (canned) Tomatoes, Pumpkin puree, Salt, Sugar, chopped Jalapenos and remaining spices.Cook for 8 - 10 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks.
