We made a hot sauce with pumpkin spice, and it's fantastic. A perfect blend of spice and heat for fall. So easy to make at home. Learn how by watching this video. Complete recipe below. Plus, a new song! #PumpkinSpice #HotSauce
We visited Peter's Pumpkins and Carmen's Corn to get the heirloom Sugar Pie pumpkin we used to make this sauce.
www.peterspumpk...
Music by Rob Coleman
Ingredient list:
Habanero or Superhot Peppers
(Orange or a combination of colors that together make orange)
Here's a list of peppers used in this batch of sauce:
7 Pot Brain Strain Yellow
7 Pot Chaguanas Yellow
7 Pot Orange Primo
7 Pot SR Strain
7 Pot White
Carolina Reaper
Dragon’s Breath Pepper
I Scream Scorpion
Orange Bhut Jolokia
Trinidad Scorpion Moruga Red
Trinidad Scorpion Yellow CARDI
Spices:
Cinnamon
Ginger
Nutmeg
Cloves
(or premixed pumpkin pie spice blend)
Salt
Pumpkin
Garlic
Apple cider vinegar
Olive oil
Pumpkin Spice Hot Sauce recipe
50 habanero or superhot peppers, stems removed, puréed or finely chopped
2 cups roasted pumpkin (use 1 1/2 pounds of skin-on, raw pumpkin)
4 cloves garlic, minced
4 tablespoons olive oil + a little to smear on the pumpkin for roasting
2-3 cups apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
or
(or use 3 teaspoons of a Pumpkin Pie Spice blend. We used Penzeys)
1/4 teaspoon salt
Preheat oven to 350 degrees.
Wash pumpkin thoroughly. Cut pumpkin in half and scrape out seeds. Score the pumpkin with your knife and smear with olive oil.
Place cut side down on a sheet pan. You can use baking parchment for easy clean-up. Roast until very soft, about 45 to 50 minutes.
Scoop roasted pumpkin out of skin.
Sauté garlic and spices in oil until soft; add the pumpkin with a small amount of water if needed. Bring to a boil, reduce heat and simmer for about 5 minutes. Spoon the garlic pumpkin mixture and raw chilies into a blender with 2 cups vinegar and puree until smooth.You may need to split this into two batches if your blender jar is not large enough. After blending, check the consistency and add more vinegar if necessary. We used 3 cups of vinegar total. Simmer on the stove on low to medium heat for 10-15 minutes and seal in sterilized bottles. Yields about 10 5 oz. bottles of sauce.
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