When you think of salsa, you probably think of summer. Maybe you're in charge of supplying the chips and dips for the Labor Day barbecue. Maybe you love Taco Tuesdays with the girls (which, let's be honest, is really just an excuse to eat chips and salsa and drink margaritas.)
But fall flavors can totally enhance salsa recipes! Fall is the perfect season to experiment with new salsa recipes - and if you come up with something good, you can bust it out at Thanksgiving and really impress your family!
So let's take a look at some surprising and delicious fall ingredients, and ways we can incorporate them into fun fall salsa recipes.
Sure, jalapeño peppers, lime juice, fresh cilantro and black pepper are classic ingredients for a homemade salsa recipe, but we think lemon juice, butternut squash, sweet pepper and garlic cloves work just as well!
Here are some surprising ingredients we love in fresh salsa.
Ever heard of applesauce? Ever think about the fact that it's...basically salsa? Ever consider pairing grownup apple salsa with some cinnamon sugar tortilla chips? We'll show you how in this article.
You're welcome.
Anything that can be pureed can be turned into salsa. Pumpkins and squash are great because they're right on the border of sweet and savory. Depending on your mood and what you're pairing the sauce with, you can go sweet with spices like cinnamon or nutmeg or savory with garlic and rosemary.
Cranberry sauce is another sweet salsa that doesn't just pair well with turkey. Add it to your yogurt and granola in the morning, or use a spoonful to spice up a cheese and cracker crudité. Adding a few cranberries to a savory dish gives it an extra kick of tartness that brightens up the flavor profile.
If cranberry sauce feels a little over done this year, why not try pomegranate? The flavors, color, and juiciness are similar enough that you can substitute pomegranate for cranberry in many dishes, and pomegranates are full of vitamins and antioxidants you can't get anywhere else.
Cloves, nutmeg, thyme, rosemary, brown sugar, cinnamon...all these delicious natural flavors can be incorporated into amazing salsa recipes for autumn and winter.
Let's take a look at a few recipes now.
A sweet twist on traditional salsa, perfect for pairing with cinnamon chips.
Applesauce is a great snack for kids (and making it can be a fun activity to get them involved in) but the key to a good grownup apple salsa that doesn't feel like applesauce is chunks rather than puree. Any type of apple will work, but it's great to mix a couple of different varieties to get a nice variety of color and a good tart-to-sweet ratio.
Heat the oven to 350 degrees and line a pan with parchment paper. Toss together the cinnamon, sugar and salt in a large bowl. Cut each tortilla into 8 slices, like a pizza. Brush each slice with oil and toss in the cinnamon sugar mixture to coat. Bake for 10 minutes, or until golden brown.
Toss the diced apples in a bowl with the lemon juice, then stir in the applesauce, maple syrup, cinnamon and nutmeg. Add more spices to taste if desired.
A hearty, savory option that’s great with tortilla chips or ladled onto quesadillas
Preheat oven to 400 degrees. Toss the pumpkin cubes in 2 tbsp olive oil and garlic and lay in a baking dish. Bake 20 minutes, until soft and browning, then remove and cool.
While pumpkin is baking, combine the rest of the ingredients in a large bowl and toss to coat with remaining olive oil and spices. Gently stir in the pumpkin when cooled. Serve with chips.
A tangy blend with a spicy kick, perfect for holiday gatherings
If your cranberry sauce could use a bit of oomph this year, try this cranberry and jalapeño salsa with your turkey. It works equally well as a side dish or an appetizer. You'll need a food processor for this one, make sure to thoroughly dry cranberries, onions and jalapeños after washing.
Pulse the cranberries, chopped jalapeño, green onion, and cilantro in a food processor until finely blended like relish. Pour into a bowl and add the line juice, sugar and salt. Stir together, and top with lime zest. Serve with chickpea chips, or on the side of your turkey.
A colorful and refreshing combination that’s perfect for fall salads or as a dip
Toss together pomegranate seeds, onion, cilantro, jalapeño and avocado. Add lime juice and stir to combine. Top with salt and serve with tortilla chips.
One of the best things about these fall salsas is their versatility. They work great as dips, but they can also be used to top a variety of other dishes, or as sides for holiday meals.
Cinnamon apple salsa is delicious on cinnamon chips, but can also be used to top pork chops, which pair great with sweet sauces and relishes.
Pumpkin and black bean salsa doubles as a salad - put a scoop on the side of quesadillas, burritos, or carne asada. Pomegranate avocado salsa is great for this too - the chunkier, the better!
Try the cranberry jalapeño salsa on your turkey, or add it to turkey sandwiches to spice up those leftovers! Pair with a fun Thanksgiving mocktail for a delicious, healthy treat.
These salsas can be made as spicy or mild, as sweet or as tart as you like. Removing all the seeds from jalapeños will result in a milder salsa - if you prefer a higher spice level, try experimenting with other hot peppers like habanero or scotch bonnet. Just be careful! Some of these can get hot!
If you're adding these salsas to grilled meats or using as a sauce for holiday meals, consider adding more savory spices like sage, rosemary or thyme. Don't be afraid to experiment and season to taste!
Chunky salsas work best for dipping sturdy chips or doubling as a salad, but smooth or pureed salsas make great sauces, or can even be spread on warm, fresh baked bread. Pomegranate avocado toast? Yes, please!
Autumn is a great time to experiment with cooking. The cool weather means you're spending more time getting cozy indoors, and a whole plethora of unique fall ingredients are available to work with! Store leftovers in an airtight container to add to things like yoghurt and granola, ice cream, or even breakfast smoothies. Get creative and don't be afraid to experiment.