Who here doesn’t love a little bit of autumn? We are in love with fall in our house and can’t wait to share our Pumpkin Palooza Recipes with you! We’ll start off with this delicious chunky pumpkin salsa!
What is Pumpkin Palooza? It is a fun way to celebrate fall, pumpkins and gourds! Do you do that? We do in our house ALL THE TIME. I think it stems from my mom who celebrated everything under the sun. Seriously, we even celebrated Groundhog Day in my house growing up! 😋
What is Pumpkin Salsa?
Pumpkin Salsa is an autumn twist on traditional salsa! It incorporates the hint of fall into the recipe while not screaming PUMPKIN SPICE! This salsa has more of the earthy squash flavor. Trust me – it is worth making!
You can rest assured that this can be taken to tailgates, BBQs, Bunco, book club and the office. My guests ate it up!
How to Make Pumpkin Salsa
This recipe starts off by roasting one onion and a whole head of elephant garlic on a sheet pan.
Don’t skip on the roasted elephant garlic. It is easy to make. You will be roasting a sliced onion at the same time on the same sheet pan – which will save you time in preparation.
Roasted Elephant Garlic and Sliced Onions
Elephant garlic is the huge garlic heads you see in the produce department next to the regular heads of garlic. If you can’t find them, you can use regular cloves of garlic too. Just remember that elephant garlic is more mild than traditional garlic, so if you do substitute, you should not use as much.
Start by cutting off the top end of the elephant garlic to expose the garlic meat. Add the garlic head to a piece of foil. Drizzle with olive oil and salt and pepper. Wrap the foil over the top. Place it on a sheet pan so the olive oil doesn’t leak out onto the oven.
Cut an onion into quarters and place the slices on the sheet pan. Drizzle with a bit of olive oil. Make room on the sheet pan for the wrapped garlic.
Bake at 425 degrees for 30-35 minutes. Allow to cool. The edges of the onion will be toasty.
Once everything has cooled, it’s time to pull this together!
Combine the Ingredients for the Salsa
Combine all the ingredients into a sturdy blender and pulse 2-3 times. If you pulse more than that, you will get a puree which is not what you are looking for. If you aren’t sure, you can pulse the onion and garlic first and hand mix the other ingredients together to get a deliciously thick consistency.
Add the salsa to serving bowls and break out the chips!
What additions can I make?
- Add cinnamon or pumpkin pie spice for a bit more of a fall flavor.
- Chop jalapenos to give it a spicy, hot punch.
- Top with cilantro.
- Substitute red onion for white onion. We tend to use a Vidalia or Walla Walla Sweet in our house so switching it up would be great here.
- We used Stonewall Kitchen’s Spicy Corn Salsa in this recipe. Find it at the grocery store in a specialty aisle. Don’t skip out on the corn salsa , though! It is part of the magic that makes it different and so darned delish!
Can I Meal Prep Pumpkin Salsa?
Absolutely! You know we can meal prep just about anything, right?
- Roast the garlic and onion and put in the refrigerator until you need them. They store well for a few days.
- Place everything out on the counter along with your sturdy blender or food processor so it becomes a dump and go recipe when you have a few minutes to whip it together!
A couple of pulses with the food processor and you are done! Grab the bag of chips and you are off!
What is a Sturdy Blender?
I tend to use the term “sturdy blender” a lot when I write but have never said “use this one!” or anything like that. I hope you use a sturdy blender that can accommodate a heavy lift in the kitchen and won’t leak or frustrate you. I’ve gone through many $25 blenders in frustration so…
A couple years ago, we broke down and bought a Vitamix! Yes, it wasn’t cheap and my poor husband wanted one so bad that we saved and got one and haven’t looked back. It is a game changer for us as we are able to blend things like homemade whipped cream, butternut squash soup and smoothies without blinking an eye. It was worth every penny and we have loved ours for a couple of years now.
If you have questions on it, always comment and we answer quickly!
Chunky Pumpkin Salsa
- 1 can pumpkin puree
- 2 cans diced tomatoes
- 1/2 jar Stonewall Kitchen Spicy Corn Relish
- 2 roasted garlic cloves from elephant garlic
- 1 onion cut into quarters
- 1 can green chilis chopped
- salt and pepper, to taste
Roasting Elephant Garlic and Onions
- Preheat oven to 425.
- Place a sliced onion on a sheet pan and drizzle with olive oil
- Cut the top of the elephant garlic and place in a small piece of foil and drizzle olive oil and sprinkle with salt and pepper. Wrap up. Place on sheet pan.
- Roast for 30-45 minutes. Garlic will be fragrant and soft. Onion will be golden brown with browned edges
Chunky Pumkin Salsa
- Place the tomatoes, pumpkin puree, onions, garlic (just 2 cloves from the elephant garlic that you just roasted), green chilis, corn salsa and salt and pepper in a food processor or sturdy blender. Pulse 2-3 times to mix but not puree the ingredients.
- Alternatively, chop the onions and garlic and mix the ingredients by hand.
- Serve with tortilla chips or herb crackers.