I created my first batch of Pumpkin Salsa this time last year whilst once again tackling my Halloween lanterns and we really enjoyed it. It can be eaten in any circumstance where you would enjoy any kind of salsa. I think we had it first as one of the things on the table to add to tacos, with pulled pork and halloumi options, plenty of salad and couscous. In addition, I found it went beautifully as a layer under the cheese when making cheese on toast to enliven a simple lunch, and as a substitute for the tomato sauce on our Friday night homemade pizzas.
225g cubed pumpkin
1/2 pint sieved tomatoes (passata)
1 small onion, peeled and chopped
1 large clove garlic, peeled and chopped
1/4 red pepper, chopped
2 medium tomatoes, chopped
Dash of lemon juice
Pinch mixed spice
1 tsp sweet chilli sauce
Pinch of salt
Put the cubed pumpkin in a small saucepan with the sieved tomato and bring to the boil. Simmer for 20 minutes or so until the pumpkin is soft then blend to make a smooth puree. In a medium saucepan, fry the onions until just beginning to colour then add the garlic, pepper and tomatoes. Pour the puree into the pan with these vegetables and add the other ingredients. Simmer with the lid off for about 10 minutes to thicken then taste and season if necessary. Allow to cool and refrigerate until ready to eat. Will keep for 4-5 days in the refrigerator.