Trader Joe’s Fall Harvest Salsa Copycat

Instructions

1. 1

   Heat your oven to 425°F. Toss the butternut squash, tomatillos, onion, bell pepper, jalapeño, and garlic with a little oil, then roast for 20–25 minutes, until lightly browned and tender. That roasting brings out the autumn sweetness, dear.

2. 2

   Let the vegetables cool for 5 minutes. Add them to a food processor with the tomatoes, apple, pumpkin purée, honey, lime juice, salt, cumin, and chili powder.

3. 3

   Pulse several times until chunky-smooth. Don’t overblend—we want salsa, not soup.

4. 4

   Add water a tablespoon at a time until it reaches the consistency you like. Taste and adjust the salt, lime, honey, or jalapeño.

5. 5

   Chill for at least 1 hour before serving. The flavors settle and become much friendlier after a little rest.