Blender Chipotle Pumpkin Salsa

I tried, guys. Really, I did.

I promised myself I would wait until the first day of fall to open my first can of pumpkin. I refused to be that girl. You know the one I’m talking about.. the one that is all “OMG #PSL” in like, August.

And yet, here we are. Three days away from the official start of fall and elbows deep in Chipotle Pumpkin Salsa. Soo close…

In my defense, I like to think that this savory autumn salsa is sliiiightly less #basicwhitegirl status. For starters, any subtle natural sweetness from the pumpkin is overshadowed by smoky chipotle peppers, resulting in an addicting salsa with just the right amount of kick. Even the most anti-pumpkin people out there will gobble this up!

This easy Blender Chipotle Pumpkin Salsa is a must-make for your next fall tailgate!

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I’m going to be honest with you.. I’m about 99% certain that this was my first time ever making homemade salsa. It’s not that I have anything against salsa – in fact, I’m quite fond of it. But, truth be told, I’ve never seen a reason to spend my time making something that could just as easily be acquired with a quick trip to the grocery store (or gas station, for that matter).

But that all changed when I was at Giant Eagle last week and tried a sample of their new Harvest Salsa that they were promoting. This salsa was packed with all the trendy fall things – pumpkin, sweet potato, apple, and cranberry – and it was gooood. But, not good enough to justify the steep price tag that went along with it.

So I got to thinking.. why have I never thought to put pumpkin in salsa before?! Followed immediately by… “why have I never thought to make salsa before?!”

A quick google search later and I was sold (on the idea of homemade salsa, that is – not the overpriced storebought stuff).

This Blender Chipotle Pumpkin Salsa may not be as easy as picking up a can of salsa at the store, but it’s pretty darn close. Just throw a few ingredients into the blender, give it a whirl, and you have yourself a HUGE batch of fresh, homemade, flavorful salsa that’s perfect for fall tailgates (or casually watching football from the comfort of your own couch). Scoop it up with some Sweet Potato Tortilla Chips (the ones pictured were from Trader Joe’s) for the ultimate fall appetizer!

If you’re like me and have never made your own salsa, now’s the time to change that! Not only is this Blender Chipotle Pumpkin Salsa easy to make, but it’s also so much more fresh and flavorful than the storebought stuff (despite being full of convenient and affordable canned veggies!) Plus, you can add more or less chipotle peppers to achieve just the right amount of kick to tickle your tastebuds.

Let me know if you give this recipe a try by tagging me on Instagram, Facebook, or Twitter! And while you’re at it, be sure to check out these other pumpkin recipes to feed your pumpkin cravings…

Pumpkin Baked Oatmeal Cups
No-Bake Pumpkin Spice Energy Bites
Copycat Panera Autumn Squash Soup (Lightened Up!)

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Blender Chipotle Pumpkin Salsa

Blender Chipotle Pumpkin Salsa is the perfect addition to your fall tailgate menu! Smoky chipotle peppers are paired with canned pumpkin to create a flavorful dip with just the right amount of kick.

Course Appetizer, Snack

Cuisine Mexican

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 cups

Ingredients

• 28 ounce whole peeled tomatoes, canned with their juices
• 15 ounce pumpkin puree
• 1 cup chopped cilantro, loosely packed
• 2/3 cup red onion, diced
• 2 large garlic cloves
• 8 chipotle peppers, chopped* (canned in adobo), scant 1/2 cup
• 3 tbsp lime juice (about 1 lime)
• 1 tsp cumin
• 3/4 tsp salt
• 1 tsp red pepper flakes*

Instructions

• Add all ingredients to a high-speed blender or food processor and pulse until you achieve your desired consistency. The more you blend, the smoother (less chunky) the salsa will be.
• Scrape down the sides of the blender as needed and stir with a spatula to ensure that all ingredients are evenly blended. Continue to pulse in 1-second intervals as needed.
• Taste and adjust seasonings as needed. Serve immediately or refrigerate for up to one week. 

Notes

* This recipe is the equivalent of a "medium" spiced salsa. Adjust the amount of chipotle peppers and/or red pepper flakes to increase or decrease spiciness.