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Bhuthead Andy's Hot Sauce

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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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!
Walchit said:
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
 
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.
 
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
 
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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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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