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Sauces & marinades

Purple Pumpkin hot sauce

This hot sauce is built around roasted peppers rather than fruit. Purple Pumpkins and Calabrian cherry peppers are grilled with onion and garlic, then turned into a dark, savoury sauce with a smoky edge.

  • Hot sauce
  • Peppers
  • Spicy
  • Dark, roasted, savoury and hot
Dark hot sauce with grilled Purple Pumpkin and Calabrian cherry peppers

Sauces & marinades

Ingredients

  • 150 g ripe Purple Pumpkin peppers
  • 90 g ripe Calabrian cherry peppers
  • 1 large onion
  • 10 garlic cloves
  • 2 tbsp tomato purée
  • 240 ml apple cider vinegar
  • Water as needed, according to the desired consistency
  • 1 tbsp brown sugar or honey
  • 1½ tsp celery salt
  • 1 tsp mustard
  • ½ tsp cumin
  • ½ tsp chipotle powder
  • ½ tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar

Sauces & marinades

Method

  1. Remove the stems from the peppers. Peel the onion and garlic and roughly chop the onion.
  2. Grill the peppers, onion and garlic until softened with clear charred patches. Take care not to burn the garlic.
  3. Put the grilled vegetables in a saucepan with the tomato purée, apple cider vinegar, sugar or honey, celery salt, mustard, cumin, chipotle, black pepper, Worcestershire sauce and balsamic vinegar. Add a small amount of water so everything can simmer gently without catching.
  4. Bring carefully to the boil and simmer gently until the flavours combine and all ingredients are completely soft.
  5. Blend the sauce carefully until smooth. Then add extra water a little at a time until the desired consistency is reached. The exact amount varies with the moisture in the vegetables and personal preference.
  6. Taste and adjust only if needed with celery salt or apple cider vinegar. Strain if an extra-fine texture is preferred.

Use

Use sparingly as a hot sauce with grilled food, or mix a small amount into a filling or sauce. One tablespoon goes into the cheese filling for the Armadillo Eggs.

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