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Pumpkin Spicy AF Salsa is made with hatch chiles, two other peppers, pumpkin, and classic salsa ingredients perfect for Fall snacking and tailgating. Get this recipe plus easy homemade chips by Dash of Jazz

Pumpkin Spicy AF Salsa & Baked Tortilla Chips

The perfect end-of-summer transitional appetizer or snack where pumpkin meets hatch and other spicy peppers in an easy blender salsa served with homemade tortilla chips

Course Appetizer
Cuisine American, Mexican
Keyword baked tortilla chips, blender salsa, hatch salsa, healthy tortilla chips, homemade tortilla chips, spicy pumpkin salsa
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Jazzmine from Dash of Jazz


For the salsa:

  • 1 cup canned pumpkin puree
  • 2 roma tomatoes chopped
  • 1/2 red onion chopped
  • 1 hatch chile pepper roasted (see recipe notes)
  • 1 jalapeno pepper chopped
  • 1 habanero pepper
  • 4 cloves garlic
  • handful of cilantro leaves
  • sea salt to taste
  • 2 tablespoons water optional

For the chips:

  • 8 corn tortillas
  • Sea salt to taste


For the chips

  1. Preheat oven to 350 degrees. Cut each tortilla into four equal pieces.
  2. Place in one layer on a baking sheet and sprinkle with salt.
  3. Bake for 15 minutes, flipping after the first five minutes.

For the salsa

  1. Add all ingredients to a blender and blend until completely mixed. It may be necessary to add a splash of water to your blender to get it going.

Recipe Notes

To roast the hatch pepper: Turn oven to broil setting at highest temperature. Place pepper on top oven rack and leave oven door cracked to monitor. Once the skin of the pepper has charred (just a minute or so), turn it and repeat on other side. Remove from oven and cool for a few minutes then peel off charred skin.