Spicy Pumpkin-Curry Crazy Sauce

Being vegetarians coming from big-meat-eating-grilling families, we are constantly looking for ways to make our vegetarian burgers, ummm[ ... vegetables and other weird creations, more "meaty." This one stems from my latest pumpkin-fetish!]

  • 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
  • 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

  • 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). 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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