Roasted Pumpkin Jerk Hot Sauce Recipe

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)

Steps

1. 1

   Add the chopped Scotch bonnet or habanero peppers to a small pot or saucepan. (NOTE: Wear protective gloves when working with very hot peppers).

2. 2

   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.

3. 3

   Cool slightly, then transfer to a food processor or blender. Add the lemon juice and process until smooth.

4. 4

   Adjust with salt to taste, and with extra vinegar or water to your desired consistency.

5. 5

   Add to bottles or jars and use as desired.