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Bhuthead Andy's Hot Sauce

Sauce Bhuthead

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#1 Walchit

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Posted 26 September 2018 - 05:44 PM

Figured I would make a thread for my sauce. Working on this one that has been posted a couple times.

Pumpkin Hot Sauce- Hot

1 can Pumpkin (~2 pounds)

5 # fresh red Peppers (Fresno, the generic red chiles from the supermarket)

2 bags Dried Cranberries (sweetened Craisins)

10 oz Sweet Onion

4 oz Garlic

6-8 leaves of Fresh Sage

2 cups balsamic vinegar

1 tsp Sea salt

Beer &/or wine to cover



This turned out fairly thick, we had to use a good bit of wine/beer to thin it out. One time we used white wine, another time it was a good hearty dark beer.

Based on a fermented recipe from Rocketman

Shared by salsalady

I didn't put sage in it. Isn't that the stuff that gives breakfast sausage its flavor? Idk I'm not a chef, so I didn't like the sound of that. I added cinnamon, clove, and some pumpkin spice which is a combo of those plus nutmeg and ginger.

Left out the garlic too.
Then doubled the recipe but only used about 5 pounds of mixed peppers.

Added honey, some water and acc and a 750 of wine from Germany I believe.

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#2 Walchit

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Posted 26 September 2018 - 05:46 PM

I guess I didn't take pics of the peppers. There is a lot of yellow brainstrain. Some random stuff and all the sweet peppers I could round up lol.

And I'm gonna call this one


"Country Bhumpkin"

#3 The Hot Pepper

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Posted 26 September 2018 - 05:55 PM

Sounds good!

 

You know Bhut is pronounced "boot", so the sauce is Boot Head?



#4 Walchit

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Posted 26 September 2018 - 06:53 PM

Just read it butt head, bhuthead

#5 Walchit

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Posted 26 September 2018 - 06:55 PM

Oh and I'm pretty sure the cloves were a suggestion of yours on one of those threads

#6 Walchit

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Posted 27 September 2018 - 05:55 PM

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Only had two cases of bottles left. 😕

Need to get some more.

#7 YAMracer754

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Posted 05 October 2018 - 02:00 PM

I'm totally doing this but instead of 2lb pumpkin I'll use 2lb of the North Carolina Candy Roaster squash I grew! Should be interesting!

Figured I would make a thread for my sauce. Working on this one that has been posted a couple times.

Pumpkin Hot Sauce- Hot

1 can Pumpkin (~2 pounds)

5 # fresh red Peppers (Fresno, the generic red chiles from the supermarket)

2 bags Dried Cranberries (sweetened Craisins)

10 oz Sweet Onion

4 oz Garlic

6-8 leaves of Fresh Sage

2 cups balsamic vinegar

1 tsp Sea salt

Beer &/or wine to cover



This turned out fairly thick, we had to use a good bit of wine/beer to thin it out. One time we used white wine, another time it was a good hearty dark beer.

Based on a fermented recipe from Rocketman

Shared by salsalady

I didn't put sage in it. Isn't that the stuff that gives breakfast sausage its flavor? Idk I'm not a chef, so I didn't like the sound of that. I added cinnamon, clove, and some pumpkin spice which is a combo of those plus nutmeg and ginger.

Left out the garlic too.
Then doubled the recipe but only used about 5 pounds of mixed peppers.

Added honey, some water and acc and a 750 of wine from Germany I believe.

attachicon.gif 20180926_102057.jpg

attachicon.gif 20180926_102524.jpg

attachicon.gif 20180926_130350.jpg

attachicon.gif 20180926_125132.jpg

attachicon.gif 20180926_142107.jpg

attachicon.gif 20180926_150904.jpg



#8 Walchit

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Posted 05 October 2018 - 02:44 PM

I thought buttnut squash would be interesting.

What's up on the seeds for that nc candy roaster?

#9 The Hot Pepper

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Posted 07 October 2018 - 03:53 PM

Just read it butt head, bhuthead

 

What did you call me? :lol:



#10 Walchit

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Posted 09 October 2018 - 05:51 PM

Lol.

I would send you some if you wanted to try it.

#11 Walchit

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Posted 13 October 2018 - 07:37 AM

Bored and mixed up a batch of some mild green sauce. I had a jar of jardines tomatillo salsa I wasn't impressed with and a big bag of hot banana peppers from the farmers market. My ph pen quit working so I guess this is a fridge sauce.

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I used my last 3 caps so I really need to make a bottle order.

Anyone know a bottle supplier close to Kansas? I bought the last ones from Burch. But they are in new York so about half of the cost was shipping.

#12 Walchit

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Posted 22 October 2018 - 10:34 AM

Working on a green recipe, I think its turning out good. I was a little ambitious and had to transfer it all to my canning pot to mix it up. It was too much for my stainless pot.

Its mostly jalapeno, but it's got some gnarly stuff in there too.

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#13 The Hot Pepper

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Posted 22 October 2018 - 05:24 PM

Very nice!

 

I hope there's garlic, it kind of "makes" a green sauce. :)



#14 Walchit

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Posted 22 October 2018 - 08:24 PM

I left garlic out because I had put it in all my other sauces... Fail. This shit turned out really hot. In kinda Hopi g it mellows out a tad

#15 Masher

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Posted 16 November 2018 - 07:33 PM

I cant find the thread with the bottle you sent me but took it to work today for venison back strap sands on French rolls.


Heat was perfect but dude!!! The flavor was fantastic.

:cheers: :cheers: :cheers:

Everyone (8 of us) were pleasantly surprised how good that sauce was.

We emptied the bottle and they wanted more!!!

Great job. Hope you took notes and can duplicate that one.


Hit me up to order 3 bottles if available. That sauce rocks!!!!

Pineapple mango

Edited by Masher, 16 November 2018 - 08:52 PM.


#16 Walchit

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Posted 16 November 2018 - 11:12 PM

I had a lot of compliments from friends and family too. I want to recreate it with yellow tomatoes and peppers and go for a color that looks more "pineapple mango" I have 2 bottles left to compare back to the next batch when I do make it

Was gonna wait to post pictures until I had my wife take some with the good camera, but oh well.

Here is the line up so far


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#17 The Hot Pepper

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Posted 16 November 2018 - 11:27 PM

You could always keep the same recipe but change the name... okay so it's a pineapple mango sauce but it is red, no biggie. How about Island Fire, or Caribbean Crimson...



#18 Walchit

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Posted 17 November 2018 - 05:32 AM

It definitely needs a cool name too. I actually forgot to weigh a couple ingredients on that one so I've got to try and figure that sauce out again anyway.

#19 Walchit

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Posted 17 November 2018 - 03:11 PM

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I really like both of these sauces. Next year I want to do whole rows of one type of pepper so my sauces can have certain peppers in them for more consistent batches. Hopefully get the commercial kitchen set up and be able to actually sell some sauce by then.

#20 Walchit

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Posted 20 November 2018 - 02:17 PM

Grabbed more wine, balsamic vinegar, pumpkin puree and dried cranberries.

Gonna make a second batch of Country Bhumpkin, because the few people who have tried it have really enjoyed it. And I have this tarp of ripening peppers I need to use up.

I will post pics when I make it. Its gonna have different wine than the last batch. I might make this one a little thinner too.





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