Roasted Pumpkin Jerk Hot Sauce Recipe
This Caribbean style hot sauce combines fiery Scotch Bonnet chilies with earthy roasted pumpkin and jerk spices for a flaming hot sauce with an island vibe.
Servings: 16 tablespoons
Calories: 20kcal
Ingredients
- 3.5 ounces chopped Scotch bonnet peppers or use habanero peppers, seeds/innards included, stems removed (100g)
- 1 ounce roasted pumpkin 28g (use canned or home roasted - save leftovers for another use)
- 1 ounce chopped garlic 28g
- .5 ounce chopped shallot 28g
- 1 cup apple cider vinegar 240ml
- 1 teaspoon Jamaican jerk seasonings 6g
- 1/4 teaspoon sea salt or to taste
- 1 tablespoon lemon juice 15ml
Instructions
- Add the chopped Scotch bonnet or habanero peppers to a small pot or saucepan. (NOTE: Wear protective gloves when working with very hot peppers).
- Add pumpkin, garlic, shallot, Jamaican jerk seasonings, salt, and apple cider vinegar. Bring to a boil, then reduce heat, cover, and simmer on low 15-20 minutes, or until everything softens.
- Cool slightly, then transfer to a food processor or blender. Add the lemon juice and process until smooth.
- Adjust with salt to taste, and with extra vinegar or water to your desired consistency.
- Add to bottles or jars and use as desired.
Nutrition
Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Sodium: 45mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 0.3mg