@@chrisjeffries4036 i don't weight them for fermentation process but i do weight them for consistency in sauces.. the amount depends on how fine you cut them. I like a rough chop myself.
I did my own take ona habanero mango honey sauce and it's one of the best sauces. I mash fermented grilled chilies. Made a mango syrup with brown sugar and black and green cardamon and added honey at the end. Total victory! One of my best recipes.
Im watching from South Africa and I'm a pickler and sauce maker myself. Watching this for the first time and I believe I'm gonna learn a lot from you. In SA we are used to multi-syllabic words, so when you invited the audience to help name the sauce I imagined this name written on the bottle label: HABA-HONEY Sauce with Fermented Garlic 🤷
Sorry if this has already been said, but I've been making honey fermented garlic for many years. The best way I've found to speed things up and get minimal air bubbles is to heat the honey up just a bit first. As long as the honey isn't boiling hot, it won't affect the ferment at all.
This one worked out great. I thought there was too much garlic but it ended up being one of my more recent favorites. I did a cherry/garlic/red onion/peppercorn/habenero mash and that one was by far my best concotion this season.
Nice job here! I have a fermented set-up going right now which I'm pretty excited about with your earlier habanero and mango video, I used pineapples. I made the fermented garlic honey before, it always surprised me how thin the honey gets, its awesome brushed on pizza crust after it comes outta the oven! Keep it up dude, I really felt inspired by your videos and got on the hot sauce train today!
I made this sauce a few months ago. However I drained most of the brine off, blended and made a paste out of it! It's so delicious as a spread on toasted bread with steak, spaghetti, lasagna, chicken.ect. Thanks for the recipe I'll be make more!👍
Decided to finally live my dream of growing peppers and making hot sauce. Going to start next year, but your videos on sauces is so inspiring and thorough with every detail to the process. Thank you so much for the amazing detailed videos!
I've found the easiest way to grow habies, jal's, reapers, jolokia's and more is by bucket gardening. You can move them to a location the like, no waste of water, feed (fertilize) them every other week without wasting fertilizer. Very easy pepper growing and care, AND you can save your pepper plants by winterizing them. UA-cam Pepper Geek. Good Luck, I will start making this recipe next year with my PEPPERS CROP.
Just stumbled across your channel and have to say thanks for the extra info and explanation as to why you are doing certain things. Keep up the good work.
Just bought a bottle of this one. I grow peppers, and have made a Habanero/Homey, but not with fermented Garlic. Just started a Garlic/Honey fermentation going. Thanks for sharing - Cheers
Call it FHGH sauce do you have a tiktok and also do you sell this sauce I want some my mouth is watering watching you make this and I also want to know how to do habaneros sorry I'm new to this content creator I'm excited
i decided to grow ghost peppers and other hot peppers. No habinaro but next year.. i am growing the peppers in greenhouse in pails.. I just finished two quarts of garlic honey fermenting.. I can see some hot sauce coming in the future
Love the idea, and might make this one. I model a lot of my sauces after your videos, so thanks! Question, why not include all that honey from the garlic ferment? Perhaps just a matter of taste? Do you prefer sauces that aren't too sweet?
Not sure if this will help anyone but when I bottle small batches using a funnel, I tape a toothpick on the side of the funnel. That way it never seats properly and lets air in.
Hey John, in your other fermentation videos you cut the peppers to remove the air pockets and use a vented lid, why not on this recipe? Also, the garlic and Habs doesn't need a weight during the process or a vented lid? Love your videos, they are very helpful. Thsnks, Stan
New at fermenting. Can you please tell me why you're not using an airlock lid here? Also, the garlic tends to float on top of the honey. Is this ok? Every day I am burping, but also coating all the garlic with the honey.
Sir, do I need to wash my garlic cloves after taking these? Is there any problem in the fermentation process if washed? And do the jars need to be sterilized? thank you.
I am an aspiring hot sauce bossiness owner and watching your videos is definitely helpful to watch very informative. Quick question how do you pasteurize the sauce to avoid the eruption?
Call it "Honey the vampire slayer!" The cartoon graphic could be an angry bee wearing a garlic necklace stinging a vampire in the heart, but his stinger is replaced with a wooden stake. Lol!
I have fermented garlic in honey a few times...peel as much fresh garlic as you want...place in a bottle...cover with honey....screw on a lid....I turn the bottle upside down every day so as to coat the garlic...with in about 3 days the honey turns into a pouring consistency.... I eat the fermented garlic and also use both honey and garlic when frying meat..... Regards from Sunny South Africa
QUESTION: once you have put your weight on and have sealed it, if the weight moves can you open and reposition the weight or add another weight? it does expose the floating peppers to air for a few minutes
I have made fermented garlic before to keep around for cold season. I also make mead and hot sauces so always have honey around. I will have to make this one next.
Good tip. Put the Honey and Garlic in a Bowl, Mix them then pour into ferment jar adding more honey if necessary. Saves a lot of time and coats the garlic better
good stuff! If you had a high quality maple syrup could you do something similar? I have great maple syrup from Quebec sitting in my cabinet and have been looking for some way to put it into a sauce.
I just found you guys and this is amazing!!!! I’m just starting down the fermentation journey but I think I have some crazy ideas! Thanks for some amazing inspiration!
Sounds good, I will have to try it. We are in between ATX and SA, and I have been growing excessive amounts of peppers this year with the milder temps and rainfall, and I am always looking for new recipe ideas.
I just made my most unique sauce to date 2 days ago and I used honey and lemon juice in it, though I did not ferment those two parts in the sauce. But what I did ferment was jalapenos, green tomatoes, garlic, onion, cilantro, and a honeycrisp apple. I named that sauce the Kitchen Sink. Amazing what you can mix together and make a sauce! How about you name your sauce "Old Meets New" since fermenting garlic in honey has been done for years but combining it with habanero was a new creation.
Just blended my own concoction that feature honey, ginger, and scotch bonnets all in the same jar. It worked but was missing something... after watching this I realize I need more honey for batch #2!!
Thoughts on putting the honey jar in warm water to thin it out. I know garlic can be testy, didn't know if lukewarm honey would cause an adverse reaction
Great stuff! I am watching these videos now and am challenged to try to make some hot sauce myself. lol will I have the same motivation by the time the fermentation process is done?!
I'm super excited to try the grlic honey ferment, it doesn't look like you are using a weight on the Garlic honey ferment. Is there a reason you don't would it hurt if i Did?
Amazing man. New subscriber here. I love heat . Especially tx style with me being from Dallas. I will have to order your product.. love your passion for this💙
You mention that the blender you use is your all-time favorite blender, but I didn't catch the brand or model. I'm looking for a new blender and would like to check out your favorite one.
Hello, I am having a hard time finding a fermenting weight. I am wondering, how/were you got yours. Or rather what works as a weight... does it have to be glass? Thank you!
Here’s a tip… you can partially fill the jar with garlic and then add honey, then add more garlic and then more honey and so on… if you do it in increments it should be faster.
Hi Mark Honey will last indefinitely. Only some contaminant will cause spoilage. I still use honey from my Dad's hives that is over 25 years old. If raw honey it may darken & thicken slightly but there is nothing wrong with it.
Hello John! thank again for the video, do you have proportions of pepers versus garlic to have balanced flavour, how much pepppers and how much garlic do I have to mix?
U said that u leave the lid loose for five days. What do I do after that with the lid????? I ferment a lot of hot sauces and always leave it loose. What’s the move when doing this honey method. Which just blew my mind btw!!! I’ve never heard of this. Thank you!!!
With all fermentation’s does it just get better with more time? I’d love to make that honey garlic ferment, with the habaneros did you put any other vegetables in it or just the peppers?
I love your videos and your hot sauce is amazing. I’ve tried making some in quart jars with 15 habaneros and cup of fresh pineapple garlic onion and 1/4 cup of vinegar but mine taste terrible haha. All I ever taste is vinegar and heat, no real good flavor. I’m not much on vinegar and maybe a quarter cup is to much for a quart? . Is there anything can use besides vinegar for longer shelf life? Thanks so much!!
@@ATXHotSauce Great, pitty i did not ask you earlier, I bought Kitchen aid Diamond. One more question, what if I add sugar into brine, what would happen? and how much percentage wise I should add if yes
@@ATXHotSauce I m planning to ferment my third batch with Habanero red savina, onion, garlic, carrots and cardamon, maybe to add some mango or pineapple, the reason I m asking because my first batch with 3% salt brine turn up a bit sour after 2 weeks. Thats why I thought to add some honey or sugar in the beginning, or is it better to do later?
Hey Mike Kirk! you won! EVERYONE check out our newest video!
Do you weigh your peppers or just how many you can get into the half gallon jar?
@@chrisjeffries4036 i don't weight them for fermentation process but i do weight them for consistency in sauces.. the amount depends on how fine you cut them. I like a rough chop myself.
Just saw you dump them out and not weigh before you put in blender. That’s why I asked
@@chrisjeffries4036 We bottle these for sale (not the ones on the video) those we measure out carefully
what did you do to the honey after you took out the garlic?
Habanero+Garlic+Honey=... Harley Sauce!!!!!!
Nah but forreal!!!!
Nah
That’s actually clever and catchy
Good artist make art ,great artist steal art....I'll be sure to mention y'all though.
I did my own take ona habanero mango honey sauce and it's one of the best sauces. I mash fermented grilled chilies. Made a mango syrup with brown sugar and black and green cardamon and added honey at the end. Total victory! One of my best recipes.
awesome!
Im watching from South Africa and I'm a pickler and sauce maker myself. Watching this for the first time and I believe I'm gonna learn a lot from you.
In SA we are used to multi-syllabic words, so when you invited the audience to help name the sauce I imagined this name written on the bottle label:
HABA-HONEY Sauce with Fermented Garlic 🤷
_Exactly_ the kindn of video i was searching for. two different types of fermentation, with vinegar, and one incredible sauce.
Awesome video. I would call it SWEET HEAT!!
Sorry if this has already been said, but I've been making honey fermented garlic for many years. The best way I've found to speed things up and get minimal air bubbles is to heat the honey up just a bit first. As long as the honey isn't boiling hot, it won't affect the ferment at all.
This one worked out great. I thought there was too much garlic but it ended up being one of my more recent favorites. I did a cherry/garlic/red onion/peppercorn/habenero mash and that one was by far my best concotion this season.
I know the contest is over, but I was thinking of naming it Bee Sting after the honey ingredient. Love your videos, inspiring me to create my own!
Sounds great!
Can we just talk about the fact this man’s responded to damn near every comment in here.
I try!!!
Marketing 101, it's builds a personal connection. 😎
Loved hearing that I'm not the only one laying in bed thinking about making hot sauce!
every day! it's a curse!
Nice job here! I have a fermented set-up going right now which I'm pretty excited about with your earlier habanero and mango video, I used pineapples. I made the fermented garlic honey before, it always surprised me how thin the honey gets, its awesome brushed on pizza crust after it comes outta the oven! Keep it up dude, I really felt inspired by your videos and got on the hot sauce train today!
I made this sauce a few months ago. However I drained most of the brine off, blended and made a paste out of it! It's so delicious as a spread on toasted bread with steak, spaghetti, lasagna, chicken.ect. Thanks for the recipe I'll be make more!👍
that sounds great
I make garlic honey. We definitely use it if anyone feels sick. It's a great probiotic/ prebiotic and antiviral.
It's so good!
Decided to finally live my dream of growing peppers and making hot sauce. Going to start next year, but your videos on sauces is so inspiring and thorough with every detail to the process. Thank you so much for the amazing detailed videos!
glad you liked it!
Be ready for alot of trial and error when making sauces and growing peppers but don't give up :)
This sounds like plan
I've found the easiest way to grow habies, jal's, reapers, jolokia's and more is by bucket gardening. You can move them to a location the like, no waste of water, feed (fertilize) them every other week without wasting fertilizer. Very easy pepper growing and care, AND you can save your pepper plants by winterizing them. UA-cam Pepper Geek. Good Luck, I will start making this recipe next year with my PEPPERS CROP.
Just stumbled across your channel and have to say thanks for the extra info and explanation as to why you are doing certain things. Keep up the good work.
Watching from Hatillo Puerto Rico ,I'll be making it and callingit Ajonero
how was it!?
Just bought a bottle of this one. I grow peppers, and have made a Habanero/Homey, but not with fermented Garlic.
Just started a Garlic/Honey fermentation going.
Thanks for sharing - Cheers
Good stuff!
Call it FHGH sauce do you have a tiktok and also do you sell this sauce I want some my mouth is watering watching you make this and I also want to know how to do habaneros sorry I'm new to this content creator I'm excited
i decided to grow ghost peppers and other hot peppers. No habinaro but next year.. i am growing the peppers in greenhouse in pails.. I just finished two quarts of garlic honey fermenting.. I can see some hot sauce coming in the future
Sounds great! let me know how it turns out
Looks amazing. Definitely going to try that fermented garlic and honey.
Love the idea, and might make this one. I model a lot of my sauces after your videos, so thanks! Question, why not include all that honey from the garlic ferment? Perhaps just a matter of taste? Do you prefer sauces that aren't too sweet?
Yes, garlic honey ferment is good ESPECIALLY, for gut health. I eat 3 cloves(pieces) once a week, and a tbls. Of the juice. Keeps gut happy.
Not sure if this will help anyone but when I bottle small batches using a funnel, I tape a toothpick on the side of the funnel. That way it never seats properly and lets air in.
R.A. Lux that is awesome!!!
I just made a honey hot sauce earlier this week. Some great stuff man! Love the videos!
That looks lovely bro! I'm going to make this for sure. Thanks for your channel, new discovery for me ❤
My pleasure 😊
Hey John, in your other fermentation videos you cut the peppers to remove the air pockets and use a vented lid, why not on this recipe? Also, the garlic and Habs doesn't need a weight during the process or a vented lid? Love your videos, they are very helpful. Thsnks, Stan
always cut your peppers.. vented lid is always needed unless you want to burp your fermentation daily
New at fermenting. Can you please tell me why you're not using an airlock lid here? Also, the garlic tends to float on top of the honey. Is this ok? Every day I am burping, but also coating all the garlic with the honey.
I gotta try this!
Is it possible to cement the peppers and garlic together at the same time?
What blender are you using? Thank you!
Really good instructions that are clear and without a lot of extra talk. Love this and wish I could buy the products in Sweden :(
Maybe one day!
Sir, do I need to wash my garlic cloves after taking these? Is there any problem in the fermentation process if washed? And do the jars need to be sterilized? thank you.
I am an aspiring hot sauce bossiness owner and watching your videos is definitely helpful to watch very informative. Quick question how do you pasteurize the sauce to avoid the eruption?
Natasha Knowles I use my vitamix blender to raise the temp vm to 160f. That pasteurizes the sauce. Good luck with your biz! Do u have a website?
Call it "Honey the vampire slayer!" The cartoon graphic could be an angry bee wearing a garlic necklace stinging a vampire in the heart, but his stinger is replaced with a wooden stake. Lol!
I really like this name maybe you should make a similar sauce with similar ingredients and make your vision happen!
Sweet Stinger? Sounds amazing and now I’m excited to ferment garlic in honey.
I have fermented garlic in honey a few times...peel as much fresh garlic as you want...place in a bottle...cover with honey....screw on a lid....I turn the bottle upside down every day so as to coat the garlic...with in about 3 days the honey turns into a pouring consistency....
I eat the fermented garlic and also use both honey and garlic when frying meat.....
Regards from Sunny South Africa
QUESTION: once you have put your weight on and have sealed it, if the weight moves can you open and reposition the weight or add another weight? it does expose the floating peppers to air for a few minutes
yes you can open and adjust. just make sure your hands are clean or wear gloves
I have made fermented garlic before to keep around for cold season. I also make mead and hot sauces so always have honey around. I will have to make this one next.
That's a great idea!
Good tip. Put the Honey and Garlic in a Bowl, Mix them then pour into ferment jar adding more honey if necessary. Saves a lot of time and coats the garlic better
Watched your video, it’s awesome can’t wait to try this recipe. For eye balling your recipe it looks like 4:1 ratio . Peppers to garlic am I correct?
yep!
It looks great. I would call it the “bee’s Knees”. What name did you come up with, and are you still making it?
Honey Bee Hot!
Subbed cause you know your stuff, will be making some of this in Canada
good stuff! If you had a high quality maple syrup could you do something similar? I have great maple syrup from Quebec sitting in my cabinet and have been looking for some way to put it into a sauce.
Sounds great!
Do you think I can ferment peppers and garlic together in honey?
Looks delicious! Love your description of it!
Thank you 😋
Looks great. My hot sauce seperate. Can I do anything for it not to?
try Xanthan GUm
I just found you guys and this is amazing!!!! I’m just starting down the fermentation journey but I think I have some crazy ideas! Thanks for some amazing inspiration!
Welcome aboard!
Great video! Where can I get the fermentation book?
guess i need to publish one!
Sounds good, I will have to try it. We are in between ATX and SA, and I have been growing excessive amounts of peppers this year with the milder temps and rainfall, and I am always looking for new recipe ideas.
awesome
I would call it Garlic Honanero. I will be trying this one soon.
Not only am I going to make this, I'm gonna get one of those blenders! That thing is a beast!
Make it happen!!
Hello, great video! Do you mind telling me what blender you are using?
I just made my most unique sauce to date 2 days ago and I used honey and lemon juice in it, though I did not ferment those two parts in the sauce. But what I did ferment was jalapenos, green tomatoes, garlic, onion, cilantro, and a honeycrisp apple. I named that sauce the Kitchen Sink. Amazing what you can mix together and make a sauce! How about you name your sauce "Old Meets New" since fermenting garlic in honey has been done for years but combining it with habanero was a new creation.
Sounds great!
www.amazon.com/gp/product/B07TWLLY7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
VitaMix E310 Blender.. hope that helps and good luck!
Just blended my own concoction that feature honey, ginger, and scotch bonnets all in the same jar. It worked but was missing something... after watching this I realize I need more honey for batch #2!!
that is a big key!
Love this video and your explanation!
thanks!
Hi you never said or I missed it how to store and how long shelf life
Thank you for making these videos. I was wondering did you buy the garlic already peeled?
Hi Mike, do you have to put a weight in the jar on the garlic to keep them under the honey. ??
Thanks
i prefer that yes..
Thoughts on putting the honey jar in warm water to thin it out. I know garlic can be testy, didn't know if lukewarm honey would cause an adverse reaction
Great stuff! I am watching these videos now and am challenged to try to make some hot sauce myself. lol will I have the same motivation by the time the fermentation process is done?!
I guess time will tell!
Just wondering guys if you could put the chilli peppers in with the garlic and honey mix and make the sauce that way?
i choose to do them separately as they tend to come out better. BUT you could for sure do it the other way
I'm super excited to try the grlic honey ferment, it doesn't look like you are using a weight on the Garlic honey ferment. Is there a reason you don't would it hurt if i Did?
would not hurt.. garlic sinks after a while
@@ATXHotSauce , thanks for the reply! Love your videos, thanks for sharing!
How did the sauce get up to such a high temperature in the blender? Was the friction really enough to heat up so hot, or was there a step we missed?
Caleb I use a vita mix blender and yes it actually heats it up.it’s specs say it’ll make soup and I can attest that it does.
@@ATXHotSauce That's genuinely amazing! I may have to invest for a christmas gift to myself, thanks for the info!
The flavor and color of habanero are so far my fave. Ghost is hot but it's not the same.
That looks super good for wings, for a name I am thinking Fermented Garlic Hive Habanero sauce.
I like it!
@@ATXHotSauce Habanero Hive. Short and sweet.
Amazing man. New subscriber here. I love heat . Especially tx style with me being from Dallas. I will have to order your product.. love your passion for this💙
THanks!!
Hello , wich blender is that ?
What’s that blender you have here?
You mention that the blender you use is your all-time favorite blender, but I didn't catch the brand or model. I'm looking for a new blender and would like to check out your favorite one.
www.amazon.com/Vitamix-Explorian-Professional-Grade-Low-Profile-Container/dp/B07CXVSMZ4/ref=sxin_15_pa_sp_search_thematic_sspa?content-id=amzn1.sym.6b029eb3-7d41-4744-b45d-69fe835e098d%3Aamzn1.sym.6b029eb3-7d41-4744-b45d-69fe835e098d&crid=3FQ38S5O4MLHJ&cv_ct_cx=vitamix+a3500&keywords=vitamix+a3500&pd_rd_i=B07CXVSMZ4&pd_rd_r=9aba1655-028c-4457-b126-28f701f5de72&pd_rd_w=64j1B&pd_rd_wg=6ZNwY&pf_rd_p=6b029eb3-7d41-4744-b45d-69fe835e098d&pf_rd_r=2H98BG52YQFJR9GX22WK&qid=1664468935&qu=eyJxc2MiOiIzLjQzIiwicXNhIjoiMi45OSIsInFzcCI6IjIuNzYifQ%3D%3D&sprefix=vitamix+%2Caps%2C96&sr=1-3-a73d1c8c-2fd2-4f19-aa41-2df022bcb241-spons&psc=1
Hello,
I am having a hard time finding a fermenting weight. I am wondering, how/were you got yours.
Or rather what works as a weight... does it have to be glass?
Thank you!
www.amazon.com/s?k=fermenting+weights&i=garden&crid=341L4QB62580U&sprefix=ferm%2Cgarden%2C111&ref=nb_sb_ss_pltr-ranker-24hours_9_4
I like the glass ones
Out of all the sauces I have made there is one absolute. Don't judge it on the first day, it will only get better.
agreed! like a fine wine
Aside from the better taste, would you suggest using better quality organic garlic or is the cheap Chinese grown safe to use?
Good question! i have. used both and don't really see a difference for fermentation
HGH is a great name for it.
What was the PH of the honey and garlic before you made the sauce?
HaBEEnero Sauce!!
did you use lactobacillus or yeast? thanks (Y)
Lactobacillus.. which is on all fruits and vegetables naturally
How did your blender pasteurize the sauce, your blender heated it up?
Yes the VitaMix heats up food with friction
We have honey produced on our ranch! Gonna try it. What name did you choose?
Honey Bee Hot :-)
How does the fermentation change the flavor?? I’ve never tried but am very interested 😊
addes a little "funk" to it and allows us to not add to much vinegar which can mask flavors
deepens the flavor and adds umami kinda like dry-aging steak
Here’s a tip… you can partially fill the jar with garlic and then add honey, then add more garlic and then more honey and so on… if you do it in increments it should be faster.
I noticed you attained the honey, what do you do with the extra? Is it still good for anything else
Hi Mark Honey will last indefinitely. Only some contaminant will cause spoilage. I still use honey from my Dad's hives that is over 25 years old. If raw honey it may darken & thicken slightly but there is nothing wrong with it.
I drizzle the leftover on my pizzas!
which blender would you recomend please
VITAMIX E300
do you know how to make zaxby's tongue torch sauce recipe
I don’t 🤷♂️
Looks so good.
So good!
@@ATXHotSauce I tried something similar with mustard seed and it made an excellent hot wing sauce
Hello John! thank again for the video, do you have proportions of pepers versus garlic to have balanced flavour, how much pepppers and how much garlic do I have to mix?
1-1 ratio
@@ATXHotSauce Thank you! You are an absolutely right about active fermenting, I put a plate under Honey garlic jar as you advised and it helped
When storing the honey and garlic do you burp it at anytime ?
yes.. for the first 10 days a least once a day or put an airlock on it
During the video you mentioned you had 160 degrees or pasteurized the sauce. How did you get to that temperature? On blender or stovetop?
The blender I use heats the sauce to that temp
@@ATXHotSauce what the bender you use? Thanks for your help on this love the videos.
@@randyhowesfamily Vitamix e310
U said that u leave the lid loose for five days. What do I do after that with the lid????? I ferment a lot of hot sauces and always leave it loose. What’s the move when doing this honey method. Which just blew my mind btw!!! I’ve never heard of this. Thank you!!!
I use airlocks on mine for the first 3-4 weeks then just seal them with a lid..
With all fermentation’s does it just get better with more time? I’d love to make that honey garlic ferment, with the habaneros did you put any other vegetables in it or just the peppers?
Fermented the garlic inside the honey for two months and then added a fermentation of habanero peppers and that’s it it’s amazing by the way
@@ATXHotSauce is there a minimum I should ferment them so I can make the hot sauce sooner or is 2 and 4 the lowest I should!
@@GungHoSourdough 30 days
@@ATXHotSauce did you chop the tops off of all of the habaneros or did you just remove the stems and put them in?
I love your videos and your hot sauce is amazing. I’ve tried making some in quart jars with 15 habaneros and cup of fresh pineapple garlic onion and 1/4 cup of vinegar but mine taste terrible haha. All I ever taste is vinegar and heat, no real good flavor. I’m not much on vinegar and maybe a quarter cup is to much for a quart? . Is there anything can use besides vinegar for longer shelf life? Thanks so much!!
don't add the vinegar if you are going to ferment the fruits and veggies ..
you must not be fermenting it
I'm makingit and thats the name I'll be puting
nice
Looks delish: but I have a question, when ingredients are fermented how do you keep the product from sprouting out when you open the bottle?
we pasteurize it right before we bottle it
the blender pasterise? what is that process? not sure I understand what you did. you heat it up to 106 ferenight?
Vitamix blenders use friction in the blend to create heat.. we raise the temp to 165F to stop the fermentation
Thanks again for the recipe, just a question what is the brand or model of your blender? I'd be doing this sauce
Nowadays my go to blender is the VITAMIX E350.. IT blends up everything into a nice smooth sauce and pasteurizes too!
@@ATXHotSauce Great, pitty i did not ask you earlier, I bought Kitchen aid Diamond. One more question, what if I add sugar into brine, what would happen? and how much percentage wise I should add if yes
@@organicgardener9106 question.. why do you want to add sugar at this stage? and what are you fermenting
@@ATXHotSauce I m planning to ferment my third batch with Habanero red savina, onion, garlic, carrots and cardamon, maybe to add some mango or pineapple, the reason I m asking because my first batch with 3% salt brine turn up a bit sour after 2 weeks. Thats why I thought to add some honey or sugar in the beginning, or is it better to do later?
I add sugar to my brine and sometimes honey too
Hi John. Could I use clover honey instead of wildflower? Is the resulting flavor noticeably different?
absolutely.. as long as it is not pasteurized honey
Ilike it
Please tell me more about your hot sauce bottling machine.
what would you like to know?
@@ATXHotSauce Is it a commercial model, or is it purpose-built?
What kind of brine do you use and how long for the habaneros ? Thanks jim
3.5% salt brine.. 1-3 months.. any longer the thins skins on the peppers gets to mushy for me
does 2 weeks would work ?
Would the process be the same using the fermented garlic and fresh peppers/dehydrated peppers?
as long as you add in fresh veggies and or fresh fruit you dried peppers will be fine.
@@ATXHotSauce thank you!!! Looks awesome!! Xxx
I did a hot sauce pretty much spot on to this recipe except with ghost peppers
Sounds great!
I have some honey fermented garlic that has been in the fridge for over a year would it work for this
FOR sure!!