pumpkin spice sauce

patrad · Feb 14, 2018

I got a pumpkin in a CSA box. . decided to sauce it. Peeled, seeded then 7 days in the crock with some kimchi juice. Added 6 peach ghosts. Pressure cooked for about 15 minutes. Added a cup of vinegar. It's damn good like this but I think I'm going to carribean-ize it and add some tamarind, allspice, clove, coriander, nutmeg, thyme. Some pumpkin spice I'll actually eat!!

dragonsfire · Feb 14, 2018

Sounds great

patrad · Feb 14, 2018

fin. it's tasty!

PodHopper · Feb 14, 2018

so you're the guy that doesn't bother picking out the seeds and stems.

dragonsfire · Feb 14, 2018

I dont either, It adds taste

The Hot Pepper · Feb 14, 2018

Not all taste is good lol!

salsalady · Feb 14, 2018

Rocketman has posted a fermented pumpkin recipe with dried (sweetened) cranberries and fresh sage. We made a couple unfermented versions of that at a couple of local making hot sauce classes that were really good! I think they included balsamic vinegar and some beer or wine. Fun stuff playing with interesting ingredients. Looks good!

PS- I always take out the stems, and sometimes the seeds...but not always. FWIW, Hoy Fong Foods does not take the stems off the jalapeños before making their sriracha. I've also seen a clip of a fermented habanero sauce maker who left the stems on. :shrug:

jhc · Feb 15, 2018

PodHopper said:
so you're the guy that doesn't bother picking out the seeds and stems.

No need to remove seeds if you're going to food mill it. Stems otoh....

pumpkin spice sauce

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