Sopaipillas con Pebre (Chilean Fried Pumpkin Bread with Salsa)

Ingredients

• 1 cup Pumpkin puree
• 2 1/2 cups All-purpose flour
• 2 tablespoons Shortening
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Warm water
• 2 cups Vegetable oil
• 1 medium Tomato
• 1/2 small Onion
• 1/4 cup Cilantro
• 1 small Green chili
• 1 tablespoon Olive oil
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1In a large bowl, combine the 1 cup of pumpkin puree, 2 1/2 cups of all-purpose flour, 2 tablespoons of shortening, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
2. 2Gradually add the 1/2 cup of warm water to the bowl and mix everything together with your hands until a smooth dough forms. Knead the dough gently for about 1 minute.
3. 3On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cutter or a knife to cut the dough into circles or squares, about 3 inches wide.
4. 4Pour the 2 cups of vegetable oil into a large skillet and heat it over medium heat until it reaches 350°F (175°C).
5. 5Carefully place several dough pieces into the hot oil, making sure not to overcrowd the skillet. Fry for 2-3 minutes per side, until they are puffed up and golden brown. Use tongs to flip them.
6. 6Remove the fried sopaipillas from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining dough pieces.
7. 7While the sopaipillas are draining, prepare the pebre. Finely chop the 1 medium tomato, 1/2 small onion, 1/4 cup of cilantro, and 1 small green chili.
8. 8In a medium bowl, combine the chopped tomato, onion, cilantro, and green chili with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Stir well to combine.
9. 9Serve the warm sopaipillas immediately with the fresh pebre salsa spooned on top.

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