Pumpkin Habanero Salsa #PumpkinWeek

Spicy Pumpkin Habanero Salsa, with diced fresh pumpkin, tomatoes, tomatillos, onions, habanero and jalapeno peppers, is a seasonal treat perfect for serving with tortilla chips at Fall parties, or on tacos.

Welcome to Day 4 of #PumpkinWeek hosted by Terri of Love and Confections. This is my last recipe for this week, I hope you found something you liked! I have to say, after all these years my favorite pumpkin recipe that I've created since I started this site is Pumpkin Glazed Bacon from last year's #PumpkinWeek, but this Pumpkin Habanero Salsa comes a close second.

You can easily adjust how spicy this habanero salsa is by taking out the seeds and membranes (white parts of the insides of the peppers) of the peppers or leaving all or some of them in. I love spicy, so I chose to leave them in. Habaneros are a very spicy pepper so if you really can't take the heat, simply use 1-2 jalapenos only.

Pumpkin Habanero Salsa

Read on after the Pumpkin Habanero Salsa recipe to see all the other delicious pumpkin recipes shared today.

Now I'll tell you how to make pumpkin salsa, but if you need more homemade salsa recipes, try these:

Green Salsa (Avocado Tomatillo Salsa)

Shrimp and Papaya Salsa 

Freezable Cooked Salsa 

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Pumpkin Habanero Salsa #PumpkinWeek

Spicy Pumpkin Habanero Salsa, with diced fresh pumpkin, tomatoes, tomatillos, onions, habanero and jalapeno peppers, is a seasonal treat perfect for parties.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Dip

Cuisine: American

Keyword: habanero salsa recipe, pumpkin salsa recipe

Servings: 8 (Makes approximately 4 ½ cups.)

Calories: 31kcal

Author: Bernadette Martin

Ingredients

• 2 ½ cups diced fresh pumpkin, skinned, seeds and membrane removed
• 2 cups diced tomatoes
• 1 tomatillo diced (about 1 cup)
• 1 habanero, stem removed and diced (remove seeds and membrane for milder salsa)*
• 1 jalapeno, stem removed and diced (remove seeds and membrane for milder salsa)*
• ½ cup chopped yellow onion
• 1 tablespoon chopped fresh cilantro (or 1 tsp dried)
• 1 tablespoon packed brown sugar
• 1 teaspoon salt
• 1 cup water

Instructions

• Chop all ingredients and add to a large pot. Add the brown sugar, salt, and water. Stir well.
• Turn the heat to high and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes or until tender. Carefully pour the simmered salsa into a blender or food processor. Blend on low setting for a few seconds at a time until desired consistency. Taste and adjust salt and brown sugar if needed. Refrigerate until serving.

Notes

Warning: This salsa is HOT! Wear kitchen safe gloves and prepare in a well ventilated area. Warn guests about the heat level.

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 379mg | Potassium: 262mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3185IU | Vitamin C: 13.9mg | Calcium: 29mg | Iron: 0.9mg

Here are today's #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Quesadilla from Making Miracles.

Sweet Pumpkin Recipes: