Pumpkin Salsa

• Produce

  • 2 Garlic cloves
  • 1 Onion, small
  • 1 (15 oz can Pumpkin puree
  • 1/2 tsp Red pepper chili flakes
  • 2 Tomatoes, medium
  • 1 (25 oz can Tomatoes, whole

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 3 Tbls, chopped (from the jar Jalapenos

Found on littlefiggy.com

Description

Ingredients

• 1 Tbls Olive Oil
• 2 medium Tomatoes, chopped
• 1 small Onion, chopped
• 2 Garlic cloves, minced
• 1 (25 oz) can of whole peeled Tomatoes, drained and chopped. I use Cento
• 1 (15 oz) can of Pumpkin Puree
• ½ tsp Salt
• 1 tsp Sugar
• 3 Tbls, chopped (from the jar) Jalapenos
• 1 tsp Cinnamon
• ½ tsp Pumpkin Pie Spice
• ½ - 1 tsp Crushed Red Pepper Chili flakes, or to taste

Directions

• 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, Sugar, chopped Jalapenos and remaining spices.
• Cook for 8 - 10 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks.