Pumpkin Verde Salsa: Chow Bella Pumpkin Showdown

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

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.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.