Warm Pumpkin Salsa
This is served on top of a flan or baked custard dessert, but can be used with many dishes as a counterpoint or accompaniment. Sweet, yet savory and a little spicy, this is another unusual use of pumpkin that wows friends and family. Everyone raves about this warm salsa, the time of year it is served and comes back for more. I even think it's pretty good over some real vanilla bean ice cream! Make a trial batch to see how the flavor evolves, then make extra when preparing for friends and family. It will go quickly!
  • ⅔ cup small diced fresh pumpkin
  • ⅓ cup small diced tart apple- Granny Smith, etc.
  • 2 medium red onions, diced small
  • 1⅓ Tbs coconut or olive oil
  • ⅓ cup Marsala wine
  • ¼ Tsp fresh ground nutmeg
  • ¼ Tsp ground red chile
  • ¼ Tsp fresh ground cumin
  • ¼ cup orange juice
  • 2-3 Tbs brown sugar
  • 1 Tbs apple cider vinegar
  • 2 Tsp minced red jalapeno chile- can use green jalapeno
  • 1 Tbs chopped chives
  • 2 Tbs roasted/salted pumpkin seeds
  • Salt and pepper to taste
  1. Saute the pumpkin, apple and onion in canola oil in a heavy pan over medium heat until onion is slightly browned.
  2. Deglaze the pan with Marsala wine.
  3. Add spices, orange juice and brown sugar, cook over low heat until most of liquid has evaporated.
  4. Add apple cider vinegar, reduce slightly.
  5. Remove from heat, add jalapenos, chives and pumpkin seeds.
  6. Taste for seasoning, add salt and pepper as needed.
Nutrition Information
Serving size: 4 Calories: 144 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Carbohydrates: 21g Sugar: 14g Sodium: 48mg Fiber: 3g Protein: 2g
Recipe by Terroir Seeds | Underwood Gardens at http://www.underwoodgardens.com/3-great-heirloom-pumpkin-recipes/