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Bon Appétit

Pumpkin Hot Sauce

4.3

(13)

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Photograph by Jessica Pettway, food styling by Sue Li, prop styling by Sophie Strangio

This spicy, velvety elixir works on everything from tamales to scrambled eggs, says Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. The pumpkin holds tremendous meaning in Vega’s life as a spiritual reminder of Indigenous innovation and as a culinary staple. She uses as many varieties as she can find to produce an array of umami-rich pumpkin-based sauces. Mix in olive oil, vinegar, and honey to transform the hot sauce into vinaigrette, or simmer a cup with a can of coconut milk to start a curry-like sauce.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

1

2-lb. heirloom pumpkin or butternut squash

6

garlic cloves

4

oz. ginger, peeled, coarsely chopped

¼

cup apple cider vinegar

¼

cup fresh lime juice

2

Tbsp. fresh lemon juice

2

Tbsp. Allium Confit

2

tsp. Diamond Crystal or 1 tsp. Morton kosher salt

2

ají limo chiles or 1 small habanero chile, halved

Preparation

  1. Step 1

    Preheat oven to 425°. Place pumpkin on a large rimmed baking sheet and roast until tender (a paring knife should pierce flesh easily), about 1 hour. Let cool.

    Step 2

    Halve pumpkin through stem end; scoop out and discard seeds. Scoop 1½ cups flesh into a blender; reserve remaining pumpkin for another use. Add garlic, ginger, vinegar, lime juice, lemon juice, Allium Confit, salt, half of chiles, and ½ cup ice water and blend until very smooth and bright yellow. Taste and add remaining chile if you’d like a spicier sauce; season with more salt if needed.

    Step 3

    Do ahead: Hot sauce can be made 2 weeks ahead. Transfer to a jar; cover and chill.

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Reviews (13)

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  • What is allium confit? Ruth Singer Vancouver BC Canada

    • Anonymous

    • Vancouver BC Canada

    • 6/13/2022

  • This is far too ginger-forward for me, the pumpkin flavor is completely hidden. I was really hoping it would taste like spicy pumpkin. I have tried this on multiple foods and it just doesn't seem to pair well with anything to me.

    • Jessica

    • Portland, OR

    • 12/22/2021

  • So tasty and I love that I can keep the leftovers in the fridge for a couple weeks to make the most of it!

    • Anonymous

    • New York

    • 3/9/2021

  • Not for me. It's too gingery and, oddly, a bit cheesy? It also came out stringy, which I think is because I don't have a high-powered blender. I'll figure out something to do with it, but I wouldn't make it again.

    • Brian

    • New York

    • 3/1/2021

  • So. Freaking. Delicious. And gets better in the fridge overnight! Gonna keep this recipe forever.

    • Amelia

    • Arlington, MA

    • 1/27/2021