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Bhuthead Andy's Hot Sauce

Walchit

Walchit

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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This wine has a strong grape smell to it. I hope it doesn't ruin this batch lol. I don't k ow shit about wine.

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Grabbed this balsamic vinegar. Its 6% acidity

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I didn't get the organic cranberries this time. These were half the price. They are a lot darker than the organic ones.

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I am about to go see what these peppers in the back garage look like. Might just get into the freezer. But all I have left to add is the heat.
 
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I think the green supers are overpowering this batch... I think I'm gonna go grab the stuff for another half batch and just use bell peppers, then mix it all together. I tried adding more honey and a little more salt and it didn't do the trick.

Also wondering if I'm blending to many of the seeds up and that is giving it a bitter taste. Need to use the food mill to get the seeds out before blending in the future and see if that helps.

There is a possibility that my super to sweet pepper ratio is just off because I don't really remember what peppers I used last time.

I just don't want to bottle up 4 cases of sauce that isn't that great.

I will return with more pics when I get it figured out.
 
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I dehydrated the stuff I strained out of the sauce and turned it into some country Bhumpkin powder.

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I think I forgot to blend the pumpkin so I had a lot of pulp. That might be another reason my sauce tasted a little different. I usually throw away the stuff I strain out, but this smells really good so I'm probably gonna save it from now on
 
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Just got time to try all three of your sauces [emoji106][emoji106][emoji106].
Twisted Taco is really great, like if salsa and hot sauce had a child. Smooth salsa flavor and smell with some good heat[emoji106]
Jalapeño Pineapple smells of green peppers, starts off sweet, then wait for it, then the heat comes on and lasts for a few minutes. Good burn[emoji106].
Country Bhumpkin smells like a steak sauce. Started off slightly sweet (less sweet than JP). Next the spices are noticeable then the heat comes [emoji106]. This would be a kickass steak sauce.
I can’t pick a favorite one, cause all three are so different and all three kickass [emoji106][emoji106][emoji106]
Thanks again for allowing me to sample the goods.


Sent from my iPhone using Tapatalk
 
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Originally, Walchit just wanted me to give him a "thumbs up" or a "thumbs down" review on a bottle of sauce he'd sent me, and I definitely gave him a "thumbs up," lol. Here's some more detailed feedback, dude.....

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"Bhuthead Andy's Pineapple Mango" sauce

Aroma:
Definitely sweet, but having a hard time deciphering if the pineapple or mango is more dominant. Either way, the fruit aroma isn't overpowering, by any means, and I'm still picking up the tomatoes, peppers, garlic and onion, immediately behind the sweetness. Definitely picking up the peppers, and I can tell I should brace myself for the heat that will follow

Consistency:
Absolutely freakin' perfect, in my opinion. This is EXACTLY how I prefer sauces. Thinner than ketchup or Sriracha, but still "grasps" the spoon, and there are "peaks" when poured. Totally nailed the execution

Taste:
Practically follows my opinion of the aroma "to a T." Mango and pineapple combo very dominant at first, with pepper and tomato flavors following immediately behind that. While I'm not picking up any of the lemon juice or vinegar (which is fine!), the hint of sugar and smoked salt at the end REALLY bring this sauce "together"

Heat:
Slow building and creeping heat, with a "gripping" tongue burn, that feels like "pins and needles." I'd call this a medium heat, but probably "upper-medium" for non-chileheads. The burn completely skipped the back of my throat, and reappeared with a nice, warming 'glow,' going down my esophagus. Hairline felt like it was juuuuuuuuuuust on the cusp of wanting to bead up with sweat, but didn't. Tongue burn lingered for well over 15 minutes

Overall:
This truly was a really great sauce, and would pair well with just about any dish that you'd want to add a "red" sauce to. Very, very well balanced too. Yeah, there's pineapple and mango in this, but they just add a "sweet" factor, not necessarily "tropical." Let me put it this way: I wouldn't hesitate to amp up a bowl of spaghetti and marinara with this stuff, so you know where I'm coming from, and I don't think I'd like pineapples or mangoes in my fuckin' spaghetti sauce, lol. A couple spoonfuls of this could really set off a bowl of some crappy, mild, store-bought salsa too! (or salsa that's already good too, I guess :rofl: ). Toss some wings in it too. Definitely grilled wings! Mmmmm.......

I hope you wrote the recipe down for this one, Andy, because it's definitely a keeper! Definitely one of the best homemade (non-commercial) sauces I've had the pleasure of trying. Better than a lot of my own too. Thanks again for sharing, man, and sorry about the delayed, detailed feedback!
:cheers:
 
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Holy shit! I'm putting together your Christmas package now after that ego boost.

I forgot to weigh a couple ingredients on that one too. But with time I will get something at least close to it.

I think you will like my country Bhumpkin, I screwed up the second batch of it, should have just put it in the fridge, but I added sugar and more honey, and another half batch of sauce with just bell peppers. Then now it's just mild/medium to me.

I try to make my sauce just hot enough so that you guys don't think I'm a sissy lol.

Thanks for the amazing review mike. I can't describe flavors that well at all, so I'm pretty blown away.
Idk if all that will fit on my label though
 
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okay I DESTROYED the taco sauce this week on some venison tacos and venison fajitas i made at work for lunch.  Good flavor and heat level.  I ate like 25% of the bottle if not more.  Did a bunch of spoon shots before i added it to food.  Salt is a bit high but i love salt.  Only complaint would be to lower the salt in that sauce next time but don't change anything.  I'll let you know what i think of the other two sauces when i open them.  Thank you for letting me try try them andy.  Have you tried fermenting sauces yet?  That's what iv'e been up too lately.  When my next one is done i'm sending you some.
 
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I just had some taco sauce tonight. I have 2-3 bottles of pineapple mango put up. I need to put up a few of each of the others before I give them all away. I wanna try them after a year or so and see what they are like. And I need some to reference the next batches against.

I haven't tried fermenting, I want to... But I have seen the tossed out batches and I haven't brought myself to risking any peppers yet. I wasted a few pounds at least at the end of the season, so I should have tried to ferment those.

I'm glad everyone is liking the sauces. I will try to remember the salt on that one, my wife says I get carried away with the salt sometimes.

Thanks for the reviews and kind words guys. I really do appreciate it.
 
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