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An overhead view of a glass jar filled with chunky Pumpkin Salsa, with a metal spoon inside. The thick, textured salsa sits in the open jar on a wooden surface.
Little Figgy Food TeamLittle Figgy Food Team

Pumpkin Salsa

4.32 from 32 votes
Cooked pumpkin salsa with tomatoes, jarred jalapenos, cinnamon and pumpkin pie spice. Serve with pork, chicken or tortilla chips. Refrigerate leftovers; do not home-can.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • ½ tsp Salt
  • 1 tsp Sugar
  • 3 Tbls chopped (from the jar) Jalapenos
  • 1 tsp Cinnamon
  • ½ tsp Pumpkin Pie Spice
  • ½ - 1 tsp Crushed Red Pepper Chili flakes or to taste

Method
 

  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. Divide into shallow containers and refrigerate promptly, within 2 hours of cooking, or 1 hour if the temperature is above 90 F. Don't wait for the salsa to cool completely on the counter. Store covered in the refrigerator at 40 F or below and use within 3-4 days. Do not home-can this salsa.

Notes

You can add a small handful of fresh chopped cilantro if you like. Stacey preferred to sprinkle it over the taco instead of mixing it into the salsa.
The 5-minute prep and 15-minute cook estimates do not include cooling time.
This recipe has no tested home-canning process. Do not use canning instructions from another salsa recipe.

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