Figured I would make a thread for my sauce. Working on this one that has been posted a couple times.
Pumpkin Hot Sauce- Hot
1 can Pumpkin (~2 pounds)
5 # fresh red Peppers (Fresno, the generic red chiles from the supermarket)
2 bags Dried Cranberries (sweetened Craisins)
10 oz Sweet Onion
4 oz Garlic
6-8 leaves of Fresh Sage
2 cups balsamic vinegar
1 tsp Sea salt
Beer &/or wine to cover
This turned out fairly thick, we had to use a good bit of wine/beer to thin it out. One time we used white wine, another time it was a good hearty dark beer.
Based on a fermented recipe from Rocketman
Shared by salsalady
I didn't put sage in it. Isn't that the stuff that gives breakfast sausage its flavor? Idk I'm not a chef, so I didn't like the sound of that. I added cinnamon, clove, and some pumpkin spice which is a combo of those plus nutmeg and ginger.
Left out the garlic too.
Then doubled the recipe but only used about 5 pounds of mixed peppers.
Added honey, some water and acc and a 750 of wine from Germany I believe.
Pumpkin Hot Sauce- Hot
1 can Pumpkin (~2 pounds)
5 # fresh red Peppers (Fresno, the generic red chiles from the supermarket)
2 bags Dried Cranberries (sweetened Craisins)
10 oz Sweet Onion
4 oz Garlic
6-8 leaves of Fresh Sage
2 cups balsamic vinegar
1 tsp Sea salt
Beer &/or wine to cover
This turned out fairly thick, we had to use a good bit of wine/beer to thin it out. One time we used white wine, another time it was a good hearty dark beer.
Based on a fermented recipe from Rocketman
Shared by salsalady
I didn't put sage in it. Isn't that the stuff that gives breakfast sausage its flavor? Idk I'm not a chef, so I didn't like the sound of that. I added cinnamon, clove, and some pumpkin spice which is a combo of those plus nutmeg and ginger.
Left out the garlic too.
Then doubled the recipe but only used about 5 pounds of mixed peppers.
Added honey, some water and acc and a 750 of wine from Germany I believe.
