Fermented Garlic Honey and Habanero Hot Sauce

Рет қаралды 114,695

3 жыл бұрын

Learn how you can make your very own fermented Honey Garlic and Habanero Hot Sauce. Join John McClellan of ATX Hot Sauce as he shares his tips and process on making a sauce everyone will enjoy. This new honey garlic hot sauce brings the Flavor then the HEAT and we like it like that! So if you like it hot AND loaded with flavor, then try this recipe. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Fermentation is what makes good hot sauces so damn tasty! you will love this.. #ATXHotSauce Honey fermented garlic
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Пікірлер: 490

@ATXHotSauce 3 жыл бұрын

Hey Mike Kirk! you won! EVERYONE check out our newest video!

@chrisjeffries4036 3 жыл бұрын

Do you weigh your peppers or just how many you can get into the half gallon jar?

@ATXHotSauce 3 жыл бұрын

@@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.

@chrisjeffries4036 3 жыл бұрын

Just saw you dump them out and not weigh before you put in blender. That’s why I asked

@ATXHotSauce 3 жыл бұрын

@@chrisjeffries4036 We bottle these for sale (not the ones on the video) those we measure out carefully

@muhammedzaim 3 жыл бұрын

what did you do to the honey after you took out the garlic?

@alexandergavras2829 3 жыл бұрын

Habanero+Garlic+Honey=... Harley Sauce!!!!!!

@rotten-sushi 2 жыл бұрын

Nah but forreal!!!!

@riverside321 2 жыл бұрын

Nah

@hydro4198 2 жыл бұрын

That’s actually clever and catchy

@tanyiadinkins2482 Жыл бұрын

Good artist make art ,great artist steal art....I'll be sure to mention y'all though.

@saturnative Жыл бұрын

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.

@ATXHotSauce Жыл бұрын

awesome!

@PearlPrinces100 11 ай бұрын

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 🤷

@Steve_Gouws Жыл бұрын

Looks amazing. Definitely going to try that fermented garlic and honey.

@jasonellis7856 3 ай бұрын

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.

@Fis4Fil 3 жыл бұрын

I just made a honey hot sauce earlier this week. Some great stuff man! Love the videos!

@robertlarsen3313 2 жыл бұрын

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!

@ATXHotSauce 2 жыл бұрын

Welcome aboard!

@donniemeyers3215 Жыл бұрын

Awesome video. I would call it SWEET HEAT!!

@f1shk1LL3R 2 жыл бұрын

Subbed cause you know your stuff, will be making some of this in Canada

@anamericancookinspain6738 11 ай бұрын

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!

@johnwalters755 2 жыл бұрын

Looks delicious! Love your description of it!

@ATXHotSauce 2 жыл бұрын

Thank you 😋

@barbaravanerp4598 Жыл бұрын

I gotta try this!

@nigelward5494 Жыл бұрын

That looks lovely bro! I'm going to make this for sure. Thanks for your channel, new discovery for me ❤

@ATXHotSauce Жыл бұрын

My pleasure 😊

@douglasbasso7093 2 жыл бұрын

Loved hearing that I'm not the only one laying in bed thinking about making hot sauce!

@ATXHotSauce 2 жыл бұрын

every day! it's a curse!

@terencethomas007 3 жыл бұрын

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💙

@ATXHotSauce 3 жыл бұрын

THanks!!

@burnnfly Жыл бұрын

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

@ATXHotSauce Жыл бұрын

Good stuff!

@chrisklompnl 2 жыл бұрын

Love this video and your explanation!

@ATXHotSauce 2 жыл бұрын

thanks!

@Jay-wu4xm 3 жыл бұрын

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!

@cochroach10 3 жыл бұрын

I really like this name maybe you should make a similar sauce with similar ingredients and make your vision happen!

@stephenlinde8466 Жыл бұрын

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!

@ATXHotSauce Жыл бұрын

Sounds great!

@hoosky1143 2 жыл бұрын

Not only am I going to make this, I'm gonna get one of those blenders! That thing is a beast!

@ATXHotSauce 2 жыл бұрын

Make it happen!!

@georgesgarnier2152 2 жыл бұрын

Hello, great video! Do you mind telling me what blender you are using?

@kellydodge7626 3 жыл бұрын

I make garlic honey. We definitely use it if anyone feels sick. It's a great probiotic/ prebiotic and antiviral.

@ATXHotSauce 3 жыл бұрын

It's so good!

@HammeredChef 3 жыл бұрын

HaBEEnero Sauce!!

@django-unchained 2 жыл бұрын

Really good instructions that are clear and without a lot of extra talk. Love this and wish I could buy the products in Sweden :(

@ATXHotSauce 2 жыл бұрын

Maybe one day!

@eyes4eve Жыл бұрын

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.

@johnwalters755 Жыл бұрын

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!👍

@ATXHotSauce Жыл бұрын

that sounds great

@SteakLover001 2 жыл бұрын

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.

@ATXHotSauce 2 жыл бұрын

awesome

@avelinoriveracuevas1102 3 жыл бұрын

Watching from Hatillo Puerto Rico ,I'll be making it and callingit Ajonero

@ATXHotSauce 3 жыл бұрын

how was it!?

@anniediepollo-qu4cx 11 ай бұрын

Ilike it

@SlothFang 2 жыл бұрын

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!

@ATXHotSauce 2 жыл бұрын

glad you liked it!

@PapaStrumfPS3 2 жыл бұрын

Be ready for alot of trial and error when making sauces and growing peppers but don't give up :)

@egusisoup1826 Жыл бұрын

This sounds like plan

@jerryakaheyyou9976 Жыл бұрын

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. KZfaq Pepper Geek. Good Luck, I will start making this recipe next year with my PEPPERS CROP.

@juliaharbeck774 Жыл бұрын

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.

@ATXHotSauce Жыл бұрын

That's a great idea!

@kevm3075 2 жыл бұрын

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

@carlherder1 2 жыл бұрын

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?

@davistew 3 жыл бұрын

Sweet Stinger? Sounds amazing and now I’m excited to ferment garlic in honey.

@francesvandenbergh3118 2 жыл бұрын

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

@4score 10 ай бұрын

Sweet Heat Fusion

@crustytomato5164 2 жыл бұрын

Can we just talk about the fact this man’s responded to damn near every comment in here.

@ATXHotSauce 2 жыл бұрын

I try!!!

@scottmcclenahan6681 11 ай бұрын

Marketing 101, it's builds a personal connection. 😎

@peppersauceempire4646 2 жыл бұрын

Looks so good.

@ATXHotSauce 2 жыл бұрын

So good!

@peppersauceempire4646 2 жыл бұрын

@@ATXHotSauce I tried something similar with mustard seed and it made an excellent hot wing sauce

@samuellipscomb8173 2 жыл бұрын

The flavor and color of habanero are so far my fave. Ghost is hot but it's not the same.

@snackandsauce6799 3 жыл бұрын

That looks super good for wings, for a name I am thinking Fermented Garlic Hive Habanero sauce.

@ATXHotSauce 3 жыл бұрын

I like it!

@jasonschiffner4278 2 жыл бұрын

@@ATXHotSauce Habanero Hive. Short and sweet.

@thomasjones-lg2dm 3 жыл бұрын

Sweet honey heat

@JonathanFox-uj1rv Жыл бұрын

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.

@donnastormer9652 2 жыл бұрын

Thank you for making these videos. I was wondering did you buy the garlic already peeled?

@jamesrinehart3034 Жыл бұрын

I would call it Garlic Honanero. I will be trying this one soon.

@anthonyritchie5128 2 жыл бұрын

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!!

@ATXHotSauce 2 жыл бұрын

that is a big key!

@natashaknowles5285 3 жыл бұрын

Honey Bomb !

@isaacgreenough3448 2 жыл бұрын

Sweet heat

@natashaknowles5285 3 жыл бұрын

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?

@ATXHotSauce 3 жыл бұрын

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?

@dmw282 2 жыл бұрын

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.

@ATXHotSauce 2 жыл бұрын

agreed! like a fine wine

@oneofakind6313 Жыл бұрын

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

@ATXHotSauce Жыл бұрын

Sounds great! let me know how it turns out

@deejydee1993 2 жыл бұрын

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?!

@ATXHotSauce 2 жыл бұрын

I guess time will tell!

@Pantera240 2 жыл бұрын

HGH is a great name for it.

@randallschroder6066 2 жыл бұрын

The Queen’s Sting

@ATXHotSauce 2 жыл бұрын

that is a good one

@klaraochmattiaskrypin9864 3 жыл бұрын

Haba-Harlic sauce!

@raybates3119 3 жыл бұрын

Honey Garbanero!

@CanuckusRuckus 3 жыл бұрын

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.

@ATXHotSauce 3 жыл бұрын

R.A. Lux that is awesome!!!

@andymartin7011 3 жыл бұрын

honey boyaa!!!

@ATXHotSauce 3 жыл бұрын

yep!

@fishlovme Жыл бұрын

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.

@ATXHotSauce Жыл бұрын

Sounds great!

@ATXHotSauce Жыл бұрын

www.amazon.com/gp/product/B07TWLLY7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

@ATXHotSauce Жыл бұрын

VitaMix E310 Blender.. hope that helps and good luck!

@suzabakingbaked7975 2 жыл бұрын

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

@wendyreynolds6331 Жыл бұрын

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?

@ATXHotSauce Жыл бұрын

yep!

@lillbesse666 2 жыл бұрын

"Habagaony" :). Great vid. Followed and subscribe ! :)

@ATXHotSauce 2 жыл бұрын

Welcome aboard!

@kw1996 2 жыл бұрын

Stinger Blast for the name!

@Dorakuss1 Жыл бұрын

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

@ATXHotSauce Жыл бұрын

always cut your peppers.. vented lid is always needed unless you want to burp your fermentation daily

@1stpeter315 2 жыл бұрын

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 2 жыл бұрын

don't add the vinegar if you are going to ferment the fruits and veggies ..

@Bigbrodonateddollarsthroughsup Жыл бұрын

you must not be fermenting it

@organicgardener9106 2 жыл бұрын

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?

@ATXHotSauce 2 жыл бұрын

1-1 ratio

@organicgardener9106 2 жыл бұрын

@@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

@davidbcdcf322 3 жыл бұрын

try it sauce nice

@avelinoriveracuevas1102 3 жыл бұрын

I'm makingit and thats the name I'll be puting

@ATXHotSauce 2 жыл бұрын

nice

@ryanwojciechowicz1962 3 ай бұрын

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

@bobandkaren2011 3 жыл бұрын

Habamiel - habanero + miel (Spanish for honey)

@stevenhaynes7966 3 жыл бұрын

This sounds great! I will make some!

@ATXHotSauce 3 жыл бұрын

Hope you enjoy

@stevenhaynes7966 2 жыл бұрын

I got the honey and garlic at a local farmer’s market 3 weeks ago and started them then. I just found the habaneros Saturday and started them. Now I wait!

@stevenhaynes7966 2 жыл бұрын

This is fantastic! I jumped the gun and made it early, too impatient to wait 4 months. It’s Great!

@coda514 2 жыл бұрын

Thank you for all of the great information. I have a question about the garlic honey brine. Do you need a bubbler with this brine, or do you have to burp it? If so, how often? i am very interested in trying this. Thanks again for your awesome videos. I am just starting out but am very inspired by you.

@ATXHotSauce 2 жыл бұрын

we use an Airlock (bubbler) but i have also just used the burp method

@cmcgraw32 2 ай бұрын

What blender are you using? Thank you!

@anonymoushawk962 9 ай бұрын

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.

@meridacavediver 2 жыл бұрын

So I’ve watched a number of videos and the common factor is the need for ventalation during fermenting but I’m confused. Some have special lids, some have burper valves, and in this one you just say leave the lid on but loose. Does it make a difference? For example if you’re just getting started, can you set up 20 fermentation’s with just loose lids or are you asking for trouble?

@ATXHotSauce 2 жыл бұрын

well.. best practices i would use a Airlock.. but you can burp the lids if you want.. just more work

@nicholaslose6952 3 жыл бұрын

Spicy honey sting!

@ATXHotSauce 3 жыл бұрын

Love it

@quantumracingdevelopment327 3 жыл бұрын

GaHoHa. "The Formula" Sweet & Spicy

@paulfischer1413 Жыл бұрын

sweet Jesus

@kayakdan7013 2 жыл бұрын

I see you named this Honey Bee Hot. Cool. I was just thinking "Honey Hornet"

@jonk1013 11 ай бұрын

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.

@ATXHotSauce 11 ай бұрын

Sounds great!

@danielbowerssr6272 3 жыл бұрын

What was the brine solution for the peppers? Great Video!

@ATXHotSauce 3 жыл бұрын

3.5% salt to weight of water

@jessetribbett3008 3 жыл бұрын

How did your blender pasteurize the sauce, your blender heated it up?

@ATXHotSauce 3 жыл бұрын

Yes the VitaMix heats up food with friction

@morgensterndirk 4 ай бұрын

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

@ATXHotSauce 4 ай бұрын

yes you can open and adjust. just make sure your hands are clean or wear gloves

@roblepper8418 2 жыл бұрын

I'd like to make a Carolina Reaper honey garlic sauce. Lemon Chili Pepper sauce would be really good. Hot Honey Hob Sauce.

@ATXHotSauce 2 жыл бұрын

Sounds great!

@judithsteven886 3 жыл бұрын

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?

@ATXHotSauce 3 жыл бұрын

we pasteurize it right before we bottle it

@steveo0217 Жыл бұрын

I did a hot sauce pretty much spot on to this recipe except with ghost peppers

@ATXHotSauce Жыл бұрын

Sounds great!

@AbdulHalim-be5dt 3 ай бұрын

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.

@richarddodde4137 Жыл бұрын

Hi Mike, do you have to put a weight in the jar on the garlic to keep them under the honey. ?? Thanks

@ATXHotSauce Жыл бұрын

i prefer that yes..

@rayc3253 3 жыл бұрын

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?

@ATXHotSauce 3 жыл бұрын

would not hurt.. garlic sinks after a while

@rayc3253 3 жыл бұрын

@@ATXHotSauce , thanks for the reply! Love your videos, thanks for sharing!

@alexanderkalinin918 2 жыл бұрын

Greetings from Russia. Name the sauce "GOLDEN AUTUMN" And every fall I bloom again; The Russian cold is good for my health; I again feel love for the habits of being: Sleep flies in succession, hunger in succession finds; Blood plays easily and joyfully in the heart, Desires are boiling - I'm happy again, young, I am full of life again - this is my body A.S. Pushkin

@denzilroland4011 2 жыл бұрын

Holy Habanero hot sauce

@cowboywoodard2569 2 жыл бұрын

How did you heat that up in the blender?

@krutoikulak-kingofthegulag5653 2 жыл бұрын

The Killer Bee

@jcm4377 Жыл бұрын

“ If in God you trust” My humble suggestion for a name to your sauce, which I’m sure must be gorgeous!! And.. no, I’m not a religious kind of a guy. 😎

@jimsr.4019 3 жыл бұрын

What kind of brine do you use and how long for the habaneros ? Thanks jim

@ATXHotSauce 3 жыл бұрын

3.5% salt brine.. 1-3 months.. any longer the thins skins on the peppers gets to mushy for me

@organicgardener9106 2 жыл бұрын

does 2 weeks would work ?

@queenmatilda3126 Жыл бұрын

which blender would you recomend please

@ATXHotSauce Жыл бұрын

VITAMIX E300

@maniacmikepepperhead3040 3 жыл бұрын

How about heavenly heat for the name. I have some garlic I started fermenting about a year ago. I think I'll add some to a batch of vanilla habanero that I started recently. Should be interesting. Thanks for sharing.

@ATXHotSauce 3 жыл бұрын

let me know the results

@thelittlehomesteadinappala5559 Жыл бұрын

do you know how to make zaxby's tongue torch sauce recipe

@ATXHotSauce Жыл бұрын

I don’t 🤷‍♂️

@markbsb7176 2 жыл бұрын

I noticed you attained the honey, what do you do with the extra? Is it still good for anything else

@poptchworkman5206 2 жыл бұрын

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.

@ATXHotSauce 2 жыл бұрын

I drizzle the leftover on my pizzas!