Halloween has come and gone. If you’re wondering what to do with the leftover pumpkins sitting around your mantle, read on. Don’t worry, these aren’t pumpkin spiced pumpkin seeds; we’re sure those exist elsewhere. These roasted pumpkin seeds made with our NYC Rooftop Pepper Sauce (seasonal, so it's like our version of the PSL) are insanely good and turned out so well they didn’t last long in the serving bowl.
Put the seeds in a colander and rinse under cold water, dry them
If you want to get into the nitty-gritty (and have a little extra time), we hear boiling the seeds before roasting is the way to go. The Manly Housekeeper conducted a four-way test and said, “[Pre-cooking in boiling water] makes the seeds much crunchier, leads to a more “roast-y” tasting seed, and seasons the seeds better.”
We're very excited to have worked with the Brooklyn Grange again this year to grow the chilies for our NYC Rooftop Pepper Sauce and are celebrating with a big introductory sale!
Save 25% with the code in the image above from now until Friday at 11:59PM
It's valid on our NYC Rooftop Pepper Sauce and on our new Terroir Tasting Set, which includes a bottle of the Original and the NYC Rooftop so you can see, taste, smell, feel and hear the difference the ground makes.
