New Mexican Pecan - Pumpkin Salsa
2 to 3 cups
1/2 teaspoon brown sugar
1/2 teaspoon salt
1 1/2 pounds pumpkin, peeled, seeded and diced
1/4 cup toasted pecans
1/4 cup dried cranberries
1/4 cup maple syrup
1 tablespoon New Mexican red chile powder
1/4 cup water
2 tablespoons apple cider
1 teaspoon apple cider vinegar
1 teaspoon fresh sage, minced
Bring a large pot of water to boil, add sugar, salt, and pumpkin and cook until tender ( about 5 minutes). Drain in a colander and reserve. In a saucepan, add cranberries, maple syrup, chile powder and 1/4 cup of water, and cook for 5 minutes over medium heat. Add this mixture to pumpkin with apple cider, vinegar and sage. Adjust seasoning and serve with chicken, pork or grilled halibut.
Coyote Cafe - Mark Miller, owner; Bradley Borchardt, chef
