Pumpkin Spice 2018

[dragonsfire]

Nice start with this years batch. Grew these "Early Sweet Pie Pumpkins" very heavy and flesh about 3" thick.
Half went to my sauce the other for Soup cooking Now.
Give it a week to marry, allot of heat that stays on the tip of the tongue for a while, so probably going to get allot hotter.
 

 

[Edmick]

Sounds interesting. I was just thinking a couple days ago about coming up with a seasonal pumpkin spice sauce recipe. Something that would pair well with the usual holiday dishes.

 

[salsalady]

If I may, here's a recipe based on a ferment recipe by Rocketman.  We used it at our community making hot sauce class a couple times.  It was very well received.  If I remember, it was fairly thick to start.  Easy to adjust the heat, nice savory/sweet flavors.  Te recipe lists canned pumpkin strictly for quick easy preparation in the class.  Fresh pumpkin=mo'betta!
 
Have Fun!
SL
 
 
Pumpkin Hot Sauce- Hot
1 can Pumpkin (~2 pounds pumpkin flesh)
5 # red Peppers (Fresno) fresh
2 bags Dried Cranberries (Craisins)
10 oz fresh Sweet Onion
4 oz Garlic cloves
6-8 leaves of Fresh Sage
2 cups balsamic vinegar
1 tsp Sea salt
Beer &/or wine to cover (one class used a dark/amber beer, another class used white wine)
 
 
Simmer, blitz in food processor in batches until smooth, process as usual~
 

 

[dragonsfire]

I almost put sage in their, was looking at it in the Garden, well next time, Thanks!