Pumpkin and hatch chile salsa is your new fall snacking obsession made quick and easy in the blender! You'll love this spicy appetizer. Originally published October 2016. Last updated January 2023.
When you think about what goes into a good salsa, pumpkin may not come to mind but today I'm going to teach you how to make a unique salsa recipe that is uniquely tasty with fresh flavors. I guarantee you'll make it again and again. Let's get into the details!
What You'll Need for this Recipe
I make this easy hatch & pumpkin salsa with puree. Here's what else you'll need to add to your grocery list.
- Habañero or Scotch Bonnet Pepper
- Hatch Chile Pepper
- Jalapeño Pepper
- Pumpkin Puree
- Red Onion
- Roma Tomatoes
- Sea Salt
How spicy is hatch salsa? I'm not a fan of mild salsas so this is an extra hot salsa recipe, as-is. However, like just about everything in life, you have options! Customize the spice level of this recipe by reducing or removing certain peppers.
Habañero or Scotch Bonnet is the hottest pepper in this recipe and if you want to make a medium heat hatch salsa just omit it. For something even milder, cut out the jalapeño, too, or reduce by half.
What does it taste like?
This fresh homemade fall salsa is fiery but also savory. The pumpkin actually slightly subdues the heat, which why this recipe works. The cilantro adds refreshing citrusy flavor, unless you have the gene that makes cilantro taste like soap. I used to be that way but seem to have grown out of it? If you're looking for pumpkin salsa that doesn't taste like pumpkin pie, this is the one!
When are hatch chiles in season?
I love that transitional time as summer fades into fall. The weather doesn't quite change where I live but things start to slow down just a bit. This August to September time frame is when you'll find green hatch chiles in season, which makes this hatch & pumpkin sauce perfect for tailgates and late summer picnics.
Tips & Tools
Grab a sharp knife and cutting board to prep all of the produce. You'll also need a blender or food processor to combine everything. Salsa is most authentically made using a mortar and pestle, which I've been fortunate enough to do while in Mexico.
How to store homemade salsa? Store your freshly made salsa in an airtight container or zipper-sealed freezer bag. It will keep for about one week this way.
Can I freeze it? Yes, you can freeze homemade salsa in either an airtight container or a zipper-sealed freezer bag. It will keep for about three months this way before the flavors start to degrade. The beauty of this salsa is its fresh flavors, though, so I recommend consuming as much of it as is practical before freezing or making it in smaller batches.
How to Roast Hatch Chiles at Home
Of course we need to turn the oven on for roasted hatch salsa. Set it to about 450 degrees Farenheit and/or the broil setting. Place the chile on the top oven rack and allow the skin to char before flipping it over and repeating the process. Pro tip: Leave the oven door vented and don't step away from it! Roasting hatch chile just takes about one minute per side.
How to serve homemade salsa?
Serve this salsa with your favorite dippers like tortilla chips, crisps, and vegetables. It's also a good condiment for tacos and can even be used to marinate fish or poultry. I love a good salsa chicken recipe! Hatch pumpkin salsa makes a great addition to a fall cheese board or grazing board
More Favorite Spicy Recipes
I hope you'll enjoy some hot hatch salsa soon and very soon. And sharing is caring so be sure to pin this homemade salsa recipe with hatch chili for later and follow me over on Pinterest. Thanks for reading!
Spicy Pumpkin Salsa Recipe
Spicy Hatch Chile Pumpkin Salsa
For the salsa:
- 1 hatch chile pepper
- 2 roma tomatoes
- ½ red onion
- 1 jalapeno pepper
- 1 cup pumpkin puree
- 1 habanero pepper
- 4 cloves garlic
- 1 handful cilantro leaves
- coarse sea salt to taste
- 2 tablespoons water optional
- Preheat oven to 450 degrees and turn to broil setting.
- Place hatch chile on top oven rack and leave the oven door cracked in order to keep an eye on it. Allow the skin of the pepper to char (about one minute) then flip over and repeat on the other side. Remove from oven and set aside to cool
- While the hatch chile pepper cools, chop tomatoes, onion, and jalapeño into large chunks. Remove charred skin from roasted hatch.
- Add tomatoes, onion, jalapeño, habañero, garlic, pumpkin puree, cilantro, sea salt, and water, if needed, to a blender. Pulse until ingredients are crushed into a uniform mixture.
- Serve with tortilla chips and anything else you want to dip.