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
Preparation
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.
