pumpkin spice sauce
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!!
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:
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"
Posted 15 February 2018 - 12:29 PM Best Answer
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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