Spicy Hatch Chile Pumpkin Salsa

Course: Appetizer

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 2

Total Time: 12

Servings: servings

Calories: 42kcal

Author: Jazzmine Woodard

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

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Ingredients

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

Instructions

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.

Notes

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.

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