Spicy Pumpkin-Curry Crazy Sauce
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 small
Yellow Onion (diced)1 can
Tomatoes (diced)2 tbsps
Sauce (favorite hot-)1 tsp
Garlic Powder1 cup
Vegetable Broth1 tsp
Extra-Virgin Olive OilDirections:
1
Melt butter in large saucepan over medium-high heat
2
Add diced onion and saute until just translucent
3
Add entire can of diced tomatoes (including juice)
4
Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low
5
Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth
6
Cook uncovered 20 minutes or until a yogurt-like consistency is achieved
7
Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste
8
Finally add 1 teaspoon extra-virgin olive oil and remove from heat
9
Allow to cool
10
Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated Use immediately or store in refrigerator in sealed air-tight container This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant)
11
Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods)
12
A slight charring is okay and adds to the flavor!