Pumpkin Hot Sauce

Name: Pumpkin Hot Sauce
Ingredients: 1 2-lb. heirloom pumpkin or butternut squash; 6 garlic cloves; 4 oz. ginger, peeled, coarsely chopped; ¼ cup apple cider vinegar; ¼ cup fresh lime juice; 2 Tbsp. fresh lemon juice; 2 Tbsp. Allium Confit; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 2 ají limo chiles or 1 small habanero chile, halved

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www.bonappetit.com

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Servings: 3

Author : Maricela Vega

recipes healthyish vegan

Ingredients

Remove All · Remove Spices · Remove Staples

1 2-lb. heirloom pumpkin or butternut squash6 garlic cloves4 oz. ginger, peeled, coarsely chopped¼ cup apple cider vinegar¼ cup fresh lime juice2 Tbsp. fresh lemon juice2 Tbsp. Allium Confit2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt2 ají limo chiles or 1 small habanero chile, halved

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Instructions

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Step 1

Preheat oven to 425°. Place pumpkin on a large rimmed baking sheet and roast until tender (a paring knife should pierce flesh easily), about 1 hour. Let cool.

Step 2

Halve pumpkin through stem end; scoop out and discard seeds. Scoop 1½ cups flesh into a blender; reserve remaining pumpkin for another use. Add garlic, ginger, vinegar, lime juice, lemon juice, Allium Confit, salt, half of chiles, and ½ cup ice water and blend until very smooth and bright yellow. Taste and add remaining chile if you’d like a spicier sauce; season with more salt if needed.

Step 3

Do ahead: Hot sauce can be made 2 weeks ahead. Transfer to a jar; cover and chill.