Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You will love this incredible hot sauce made with flaming Scotch bonnet peppers, a blend of Jamaican jerk spices, and a special ingredient you might not have considered for a hot sauce… Pumpkin!
Can You Use Pumpkin in Hot Sauce?
Absolutely! Pumpkin is a great ingredient to consider for making hot sauces. A bit of pumpkin adds a number of elements to your hot sauce, including a natural sweetness, robust earthy notes, as well as creaminess and body. It also offers a wonderful base that pairs with many different seasonings and spice blends, particularly Caribbean or jerk spices, or others typically associated with autumn. You don’t really taste pumpkin directly with this sauce, other than the sweet, roasted flavor. Pumpkin is a stable in Caribbean cuisine, like the calabaza, often called the West Indian pumpkin. I think you’ll love it in this hot sauce. Let’s talk about how to make roasted pumpkin jerk hot sauce, shall we?
Scotch Bonnet Peppers. Use habanero peppers as a substitute, or use a mix of them. They offer similar heat and flavor. Roasted Pumpkin. You can use store bought canned pureed pumpkin, though you’ll get better flavor if you roast your own. It’s easy to save and freeze extra roasted pumpkin. See the Recipe Tips & Notes section below for alternatives. Fresh Garlic. Fresh Shallot. Apple Cider Vinegar. This offers a nice tanginess. You can use other vinegars you enjoy. Jamaican Jerk Seasoning Blend. You can use other spices. See the Recipe Tips & Notes section below. Salt. Lemon Juice.
Bring to a boil, then reduce heat and simmer 15-20 minutes or so, until everything gets nice and soft. Process it up in a blender with a bit of lemon juice, then taste and adjust for salt and lemon. Boom! Done! Your roasted pumpkin-jerk hot sauce is ready to enjoy. Splash it over everything, my friends! Have fun! You can also freeze it for 3 months or longer. That’s it, my friends. I hope you enjoy my roasted pumpkin-jerk hot sauce recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
