Chunky Pumpkin Salsa

A seasonal and delicious twist on classic tomato salsa, this chunky pumpkin salsa makes a tasty appetizer with cheese or a condiment for tortilla chips or simply serves over some roasted chicken. If desired, you can also add some diced avocado and tomatoes to the mix. Instead of roasting, you can also blanch the pumpkins in boiling water for 10 minutes or until just tender. Drain well before using.

Chunky Pumpkin Salsa

adapted from Taste


750 g Hokkaido or butternut squahs, diced 1 tbsp Olive oil 2 tsp Black mustard seeds 1 Red onion, finely chopped 30 g Currants ¼ tsp Cumin powder 3 tbsp Red wine vinegar 3 tbsp Olive oil 2 tbsp Cilantro or parsley, finely chopped

Preheat oven to 200C/400F. Arrange diced pumpkin, in a single layer, on a baking tray. Toss with olive oil. Bake for 20 minutes or until pumpkin is just tender.
Meanwhile, place mustard seeds in a frying pan over medium-high heat. Cook for 2 minutes or until seeds begin to pop.
Combine toasted mustards seeds, red onion, currants, cumin, red wine vinegar and olive oil in a bowl. Stand for 20 minutes to let flavours develop.
Place pumpkin in a large bowl. Add chopped cilantro or parsley and currant mixture. Stir to combine.

2 comments:

Lola Martínez 24/2/26 14:47: Como más me gusta la calabaza, especialmente la hokkaido o cacahuete como la llamamos por aquí, es asada en el horno. Las semillas de mostaza no las conozco pero los demás ingredientes de la salsa sí, y me encantan. Me comería todo ese cuenco.
DEZMOND 24/2/26 14:55: Gorgeous orangen farbe in die plate. The addition of currents is doing me a confuse LOL I made rice with parsley root for lunchen today.