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1
Melt butter in large saucepan over medium-high heat.
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2
Add diced onion and saute until just translucent.
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3
Add entire can of diced tomatoes (including juice).
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4
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.
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5
Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth.
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6
Cook uncovered 20 minutes or until a yogurt-like consistency is achieved.
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7
Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste.
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8
Finally add 1 teaspoon extra-virgin olive oil and remove from heat.
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9
Allow to cool.
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10
Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated
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11
Use immediately or store in refrigerator in sealed air-tight container
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12
This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant).
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13
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).
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14
A slight charring is okay and adds to the flavor!
