FALL PUMPKIN SALSA
One easy different salsa shared by my teacher Chef David. A great fall salsa thats great to serve with toasted pitas, or on top of fish or turkey. Enjoy! Can be made with currant's, I prefer tomatoes. Dried cranberry great also for Thanksgiving!!!
Provided by Lisa G. Sweet Pantry Gal
Categories Vegetable Appetizers
Time 2h5m
Number Of Ingredients 8
Steps:
- 1. First blanch chopped pumpkin in boiling water for 3min. Shock in cold water. When cooled place on paper towel for 2min to get excess water out. Salt slightly.
- 2. Combine all ingredients, drizzle with the olive oil and salt to taste. Cover and let sit out in room temp for 2 hours. Serve or refrigerate till ready to use. Great to serve next to Your cranberry sauce at thanksgiving! Enjoy!!!
PUMPKIN SALSA RECIPE - (3/5)
Provided by BobLongo
Number Of Ingredients 18
Steps:
- Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Pumpkin Salsa, it's absolutely gorgeous tasting! Serve it with pork, chicken or simply with tortilla chips. 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. Add in the drained, chopped (canned) Tomatoes, Pumpkin puree, Salt, honey, chopped Jalapenos and remaining spices. Cook for 8 - 10 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks. Notes You can also add a small handful of fresh chopped Cilantro if you like, I personally like to sprinkle the fresh Cilantro over my taco instead.
ROASTED CHICKEN WITH PUMPKIN SEED SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
- 2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
- 3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.
Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams
TOMATO-AND-PUMPKINSEED SALSA
Sikli' p'aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Provided by Mark Bittman
Categories quick, condiments, dips and spreads
Time 30m
Yield Yield: About 2 cups
Number Of Ingredients 5
Steps:
- On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes). Cool and peel the tomatoes and garlic.
- Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and purée; add 1/2 cup of the pumpkinseed powder and taste. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
- Serve with tortilla chips. (Or anything else.)
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