From time to time, Chow Bella's contributors challenge one another to a showdown: Make the best dish you can, using one common ingredient. This time (naturally), it was pumpkin. For the next few weeks, we'll be sharing the results, and at the end, we'll let you know who won.
Today: Now Growing columnist Kate Crowley whips up some pumpkin salsa.
This salsa is good with chips, but loves a homemade chicken taco. It has a subtle hot flavor, and it's packed with stuff that's pretty healthy. It makes your house smell earthy yet lovely when you make it -- a bonus. It's a flexible recipe that you can tweak based on your desires.
See also: Hot Toppings: Minerva's Favorite Mexican Hot Sauces
Ingredients Yields about 10oz 8 tomatillos (soak and fire roast on the grill) 2 cloves garlic 1/2 jalapeño (de-seeded) 1/4 white onion- chopped 1 tablespoon chimayo chile powder 2 tablespoons dried epazote 2 tablespoons dried mexican oregano 1/3 cup water 1/3 cup canned pumpkin 4 to 6 dried chile de arbol, deseeded and without stems 1/2 tablespoon salt to taste 1 tablespoon pepper to taste small dash of apple cider vinegar one tablespoon cooking oil of your choice
Directions 1. Chop onion, jalapeño; crush garlic and cook all three on low heat for 10 minutes. 2. Dehusk tomatillos and soak in warm water for 10 minutes. 3. Grill tomatillos, turning to cook evenly. They should be soft but not scorched. 4. Place tomatillos in blender and blend for about 30 seconds. 5. Add the rest of the ingredients and blend thoroughly, but not too fine.
