Salsa Pumpkin

This seasonal snack will bring smiles to your whole family. Note: the salsa is best made at least 4 hours before serving time, if not the day before so that the flavors can blend together.

Recipe by Lauren McElwain

1 small pumpkin

1 can diced tomatoes

1 can Ro-tel

4 cloves minced garlic

1/4 cup minced red onion

1/2 cup chopped cilantro

2 teaspoons balsamic vinegar

Juice of 1 lime

Salt and pepper, to taste

Cut the top off of the pumpkin and thoroughly clean the insides out of it with a serrated spoon. Rinse well and pat dry. Set aside.

Pour diced tomatoes and Ro-tel into a strainer, and drain. Transfer to a medium-sized mixing bowl. Add all other ingredients to the bowl, and stir well. Chill at least 4 hours or overnight.

When ready to serve, transfer salsa to the pumpkin, and place on a large, decorative platter along with tortilla chips. Lean the pumpkin top against the pumpkin “bowl” you have created.

12 views0 comments

Recent Posts

See All