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pumpkin spice sauce


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#1 patrad

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Posted 14 February 2018 - 11:43 AM

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!!

 

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#2 dragonsfire

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Posted 14 February 2018 - 11:44 AM

Sounds great :)



#3 patrad

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Posted 14 February 2018 - 01:31 PM

fin.  it's tasty!

 

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#4 PodHopper

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Posted 14 February 2018 - 04:19 PM

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



#5 dragonsfire

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Posted 14 February 2018 - 04:53 PM

I dont either, It adds taste :)



#6 The Hot Pepper

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Posted 14 February 2018 - 05:02 PM

Not all taste is good lol!



#7 salsalady

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Posted 14 February 2018 - 06:14 PM

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:


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#8 jhc

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Posted 15 February 2018 - 12:29 PM

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....




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