Chunky Chipotle Pumpkin Salsa Food

CHUNKY CHIPOTLE PUMPKIN SALSA

Steps:

• Preheat oven to 425 degrees.
• On one sheet pan, place the diced pumpkin (or butternut squash if you can't find it). On the other pan, place the onion and tomatoes. Toss with a small amount of oil and season all with salt and pepper.
• Cut the top off of one small whole head of garlic. Drizzle with oil and season with salt and pepper. Wrap in aluminum foil and place on the sheet pan with the tomatoes. Roast until tender and golden.
• Allow the roasted veggies to cool for just a few minutes, setting the squash cubes aside for later.
• Place the tomatoes and onions into a food processor. Unwrap the garlic and squeeze the cloves into the processor, discarding the outer garlic paper. You can use as much or as little as you'd like.
• Add the pumpkin puree, sugar, pie spice. Pulse just a few times before adding the chipotle and tomatillo. I don't measure these two. It's all by taste, so start off slow. You can always add but you can't take away.
• Taste for seasoning and add salt and pepper if necessary.
• Lastly, fold in the reserved squash cubes.
• Serve warm with tortilla chips.

CHUNKY PORK CHIPOTLE CHILI

Steps:

• Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
• Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
• Toss the pork cubes with the cumin and chili powder until well coated.
• Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
• Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
• Add the beans and heat through.
• Serve topped with sour cream and cilantro, if desired.