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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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Walchit said:
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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Anytime.  Fermenting is fun i'm hooked.  I have a plum mixed super hot going right now that smells like heaven and is active as hell.  
 
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Walchit said:
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.
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Dude, try it with a bunch of store bought peppers, so you don't "waste" the cool ones you grow yourself. Cool winter experiment until you get the hang of it (it's really easy BTW).

Just grab a few red Bells, some orange Habs, carrots, onion, garlic, etc.
Add a little honey/agave. Boom.

You'll be hooked in no time ;)
 
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I hear ya! I have a whole freezer full of peppers and probably 6-8 gallon bags at a friends house, so I could probably afford to ferment some.

You use the airlocks like for wine/beer making right?

I thought about getting those silicone ones. Maybe they are called easy fermenter lids or something.

I have at least one of those airlocks somewhere from when I tried to make wine
 
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I think this shit might turn out alright, here it is after a slight blend.

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Then I ran it through the food mill, added more vinegar and water, and blended the shit out of it.

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If I could edit that devil picture to be the "white devil" I could call the sauce what they were calling Ace Ventura in that village.
"Ekwensu Ohca"

Here I looked up the clip in case your a youngster. Mike already knows, he's beat me to an Ace Ventura meme before.
I found the proper spelling in the comment section lol
 
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I used pickling salt on this one. I was using dead salt and Himalayan. Tried to keep it white as possible. It smells really good after sitting on low all day, making me really hungry. The ph was at 4.0, so I added the rest of the 4th bottle of vinegar and its at 3.9

I wish I had a better meter, I like to get it a little lower than that.
 
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Some kosher salt has anti-caking some doesn't. Just read before you buy.
 
This is my favorite salt of all time. https://realsalt.com/
 
It comes from a salt mine in Utah. The taste is phenomenal. It's not pure white, it's almost like a pale beach sand with a few different flecks here and there.
 
I like the fine sea salt for my all-purpose. I bought the shaker version, and then the refill bags.
 
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