Smoky, savory, and just a little unexpected, this Pumpkin Chipotle Salsa is a wonderful way to use pumpkin beyond the usual sweet recipes. The pumpkin adds subtle sweetness and body without making the salsa taste overtly “pumpkiny,” while tomatoes, lime, cilantro, cumin, and chipotle peppers give it plenty of bright, smoky flavor.
Serve it with tortilla chips, spoon it over tacos or quesadillas, or use it as a topping for grilled chicken, roasted vegetables, black beans, rice bowls, enchiladas, eggs, or nachos.
A note about the chipotle peppers: Chipotles in adobo can be surprisingly hot, and their heat can vary from can to can. Start with 1 chipotle pepper, blend and taste, then add more a little at a time until the salsa is as smoky and spicy as you like.
INGREDIENTS:
1 (28-ounce) can whole peeled tomatoes, with juices
1 (15-ounce) can pumpkin purée
1 cup loosely packed chopped fresh cilantro
2/3 cup diced red onion
2 large garlic cloves
1 to 2 chipotle peppers in adobo, or more to taste
3 tablespoons fresh lime juice, about 1 lime
1 teaspoon ground cumin
¾ teaspoon kosher salt, or to taste
½ to 1 teaspoon red pepper flakes, optional
METHOD:
Add the tomatoes and their juices, pumpkin purée, cilantro, red onion, garlic, ½ chipotle pepper, lime juice, cumin, salt, and red pepper flakes, if using, to a food processor or high-speed blender.
Pulse until the salsa reaches your preferred consistency. For a chunkier salsa, pulse only a few times. For a smoother salsa, continue blending in short intervals.
Scrape down the sides of the bowl or blender as needed and stir with a spatula to make sure everything is evenly incorporated.
Taste the salsa and adjust the seasoning. Add additional chipotle pepper a little at a time for more smoke and heat, along with more lime juice or salt if desired.
Serve immediately, or cover and refrigerate until ready to use. The salsa will keep in the refrigerator for up to 1 week.
Cook’s Notes
For a milder salsa, omit the red pepper flakes entirely and begin with just ½ chipotle pepper. If you prefer more smoky flavor without too much additional heat, add a small spoonful of the adobo sauce rather than another whole pepper.
The salsa tastes even better after chilling for an hour or two, which gives the flavors time to meld.
