Pumpkin BBQ sauce

Ingredients for 1 servings:

• 1 pumpkin(s), approx. 1.5 kg
• Salt
• 200 ml water
• 2 chili peppers
• 2 garlic cloves
• 60 g tomato paste
• 1 tsp cumin powder
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar, lighter
• 1 pinch(s) of pepper
• 250 ml orange juice, freshly squeezed
• 300 g sugar

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 3 hours 20 minutes

for preserving

Halve and quarter the pumpkin, removing the core and fibers. Cut the quarters into small pieces (approximately 1 kg of finished mixture). Place the flesh in a sufficiently large pot, season with salt, add water, and simmer over low heat until soft. Add more water if necessary. Then finely puree the pumpkin. Halve the chili, remove the stem, seeds, and membranes, and dice very finely. Finely dice the garlic. Mix both with tomato paste, cumin, olive oil, and vinegar to form a paste. Season with salt and pepper. Stir the paste into the pumpkin. Stir in the orange juice and sugar and slowly bring to a boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. To preserve, fill into screw-top jars or preserving jars and cook in a preserving kettle for 60 minutes at 100°C. Per serving: 383 kcal