John Myers
Fiery Pumpkin Sauce
The perfect fiery pumpkin sauce recipe with a picture and simple step-by-step instructions.
- 500 g Hokkaido pumpkin
- 1 Onion
- 6 Toes Garlic
- 6 Rawit – small, very hot chili
- Ginger about 3cm piece
- Juice of 4 oranges
- 3 tbsp Brown sugar
- Salt pepper
- 2 Bay leaves
- Water
- Bottles or glasses with twist-off lids
- Cut the pumpkin into small pieces, finely dice the onion, garlic, ginger, chop the chillies into small pieces (if you dare, use the seeds) and put everything in a saucepan, cover with water. Add the spices and simmer for about 15 minutes until the pumpkin almost crumbles.
- The long cooking time is very important in this case, so that the sauce is and remains.
- Add the orange juice and simmer for another 5 minutes. Remove the bay leaves again. Purée finely with the hand blender, possibly add a little more water or juice, the consistency should be mushy and gravy.
- Fill the bottles or glasses boiling hot, screw on tightly and place on the lid for 5 minutes. Finished.
- A nice and spicy thing, as a dip, sauce with salads, vegetables, fried foods …
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