Pumpkin-Poblano Salsa #PumpkinWeek

Celebrating all things pumpkin with #PumpkinWeek is one of my favorite blogging events. Ever. Many thanks to Terri of Love and Confections for organizing this week. If you are looking for inspiration of what to do with those orange beauties, follow along.

Here are today’s #PumpkinWeek recipes

Pumpkin Drink Recipes
Pumpkin Spice Coffee Syrup from The Nifty Foodie

Savory Pumpkin Recipes

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures
Pumpkin Beer Bread Pudding from Forking Up
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla
Pumpkin Risotto with Garlic and Sage from Making Miracles
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee

Sweet Pumpkin Recipes

Healthy Whole Wheat Pumpkin Muffins from Feeding Big
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet
Pumpkin Chess Pie from The Spiffy Cookie
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks
Pumpkin Cream Puffs from Mildly Meandering
Pumpkin Dump Cake from Seduction in the Kitchen
Pumpkin-Nut Crumble Cake from Hardly A Goddess
Pumpkin Praline Cheesecake from A Day in the Life on the Farm
Spice Cookies with Pumpkin Dip from An Affair from the Heart
Stuffed Pumpkin Cupcakes from The Freshman Cook
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker

Pumpkin-Poblano Salsa

This is a simple, seasonal condiment that's smoky, spicy, and savory. I love putting apples and pumpkins together. Those just say 'Autumn' to me!

Ingredients

• 2 organic poblano peppers, sliced (approximately 1 C)
• 1 mini sugar pumpkin or 2 super minis, peeled and cubed (approximately 4 C)
• 2 apples, cored, peeled, and diced (approximately 1 to 2 C)
• 3 shallots, peeled and thinly sliced
• olive oil
• 1 C water + more as needed
• 1/2 C vinegar (I used an apple cider vinegar)
• 2 T yuzu juice or freshly squeezed lemon juice
• 2 t smoked paprika
• freshly ground salt
• freshly ground pepper

Procedure
Preheat oven to 350 degrees F. Roll the cubed pumpkin and diced apples in a splash of olive oil. Roast until pumpkin is caramelized, approximately 40 to 50 minutes.

In a large flat-bottom pan, brown shallots and peppers in a splash of olive oil. Add the apples and pumpkin, 1 C water, 1/2 C vinegar and bring to a simmer. Pour in 2 T yuzu juice and more water if needed. Continue cooking until the pumpkin begins to lose its shape. Then stir in 2 t smoked paprika and season with freshly ground salt and pepper o taste. Spoon into sterilized jars and process in a water bath.