Pumpkin Salsa

It’s so tasty …

Pumpkin Salsa


Everywhere you look, Pumpkin seems to be the star of the show right now, and with good reason! It’s an amazing food, it has a beautiful taste and can be transformed into just about anything you can think of.

Seriously, how many foods, can you use in such a broad range from sweets to savories? Pumpkins are one of our favorite foods. I love it in the traditional pie, silky soups and carved up with silly faces left to perch on the front stoop (yes, I said stoop).


One of my favorite food combos may sound a bit odd to some of you, but for me when you pair Pumpkin with chilies and a mad pile of jalapenos, I get excited. Seriously, divine … this Pumpkin Salsa has all that goodness going on!

I love the salsa served with shredded pork tacos! You can use a leftover pork roast, shred it up and heat it up with some caramelized onions. Top it off with the salsa and I like to add a HOT pickled okra right on top, it gives the taco a lovely bite.


Not only is it brilliant with Pork, but the Pumpkin Salsa taste gorgeous served with chicken or in the classic chips and salsa, or used any where you need a great tasting salsa kick.


Pumpkin Salsa

Pumpkin Salsa

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Pumpkin Salsa, it's absolutely gorgeous tasting! Serve it with pork, chicken or simply with tortilla chips.


  • 1 Tbls Olive Oil
  • 2 medium Tomatoes, chopped
  • 1 small Onion, chopped
  • 2 Garlic cloves, minced
  • 1 (25 oz) can of whole peeled Tomatoes, drained and chopped. I use Cento
  • 1 (15 oz) can of Pumpkin Puree
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 3 Tbls, chopped (from the jar) Jalapenos
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 - 1 tsp Crushed Red Pepper Chili flakes, or to taste


  1. 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.
  2. Add in the drained, chopped (canned) Tomatoes, Pumpkin puree, Salt, Sugar, chopped Jalapenos and remaining spices.
  3. Cook for 8 - 10 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks.


You can also add a small handful of fresh chopped Cilantro if you like, I personally like to sprinkle the fresh Cilantro over my taco instead.


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  1. After being given several pumpkins from a friend I was looking for different ways to fix the pumpkin. I love salsa and took a chance and low and behold I was in luck. I used fresh cooked pumpkin instead of the canned as well as some tomatoes I had canned over the summer. I had no jalapenos left over but did have a can of rotel tomatoes with jalapenos which did the trick. I made it for a halloween gathering but can’t wait to try it on chicken or pork. It really is a great combination and another wonderful addition to my salsa making expeditions. Not being able to can the salsa I just might have to make another couple of batches and freeze them to have this goodness in the winter or maybe next summer.

    1. Brilliant! I’m so glad you found this recipe. I think freezing the salsa is a great idea, I just might do that myself. Glad you enjoyed!

        1. Hi Sharon!

          I hope you do enjoy the salsa, it’s one of my favorites. You definitely could can/jar it using the appropriate methods. I did a batch and it lasted up to 4 months. I’ve not tried freezing it so I can’t give any feedback on that. Let me know if you end up canning it and how it turns out. One thing to note, mine did get only slightly hotter the longer it was allowed to marry all the flavors. Hope you enjoy!

  2. i just made this salsa, what a idea for salsa, I tried it immediately while it was still warm, I can not wait to try it cool and cook with it. I also think that I will freeze some as well to use later in meals. Thank You!

    1. Hi Samara! After cooking it down a bit, I usually have about 4 1/2 cups or 34 – 36 oz. Hope that helps!

    1. Thanks Allison! It’s one of my favorite ways to use pumpkin and also makes for a great gift from the kitchen. Hope you enjoy 🙂

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