Spicy Pumpkin-Curry Crazy Sauce

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    • 1/4 stick butter
    • 1 small diced yellow onion
    • 1 can diced tomatoes
    • 2 tablespoons favorite hot-sauce
    • Approximately 1 (15 ounce) can pureed pure pumpkin (NOT pumpkin pie filling)
    • 3 tablespoons powdered curry seasoning
    • 1 teaspoon garlic powder
    • 1/4 cup vegetable broth
    • 1 teaspoon powdered cayenne pepper
    • Salt pepper to taste
    • 1 teaspoon extra-virgin olive oil


    Step 1

    Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). 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. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated

    Step 2

    Use immediately or store in refrigerator in sealed air-tight container

    Step 3

    This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). 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). A slight charring is okay and adds to the flavor!

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