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Honey Hot Sauce

crazy8

crazy8

I have always wanted to make a hot sauce with honey. I even got home mad honey from a coworker but I am kind of wondering a few things. First if its that sweet then wouldn't that shorten the shelf life since it might not be acidic enough? I am assuming that if I use honey that I would probably not use vinegar then? If I dont use vinegar then what do I use to make sure I can keep it on the shelf for a while? I have often thought maybe of also using whiskey with this recipe, would that help at all for it not going bad on the shelf? Any help with this would be greatly appreciated.

Oh yeah if we were to only use 1/4 cup of honey should I cut back the soy sauce to 1/8 cup then? I only ask because it seems like most recipes I have been looking at have a 2:1 ratio.
 
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If you preform the proper canning process, I'd say you can put whatever you like in your hot sauce and it'll keep for a few years in a cool/dry pantry.

I have veggies in my stocks that have been canned for years and they're still perfectly fine.
 
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High sugar content is like having a high vinegar content- think about it- honey can sit on a shelf for 7 years and not rot.. We have a sweet sauce with no additives (our trail preserves) and its the sugar content that keeps the Ph down! So, it is very do able, there also several companies that use honey as a base... Good luck

xo
 
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... and I agree w/ Paully, as long as your canning is good it will last, Ph has to be below 4.0 to be shelf stable (you can get a Ph meter online for like 40$)
 
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Hey thanks a lot Nicole. Yeah I have been thinking about the Ph meter thing for quite a while. Now that my fiance and I are looking at our own home, we are placing an offer this Sunday yaaaaaay, and i will have my own space to grow and hopefully have more plants I will have to get all the stuff I need like a Ph meter and canning/bottling stuff. Thank you for the input.
 
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Aw thats awesome congrats!! I cant wait til I have my own space to really invest a good amount of time and money into preparing-- right now we are growing in pots on our deck and our town also has a community garden- its our own 30x30 plot but I am in school (graduating in May) and we dont know if were even going to be here next year.. so I know how exciting having your own space can be!! Good luck, hope they accept your offer :o)

xox
 
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Thank you very much again. Good luck on the graduation. I know how that is because I graduated ITT honors with my Associate in Applied Science Degree in Computer Networking 3 years ago. Congrats ;) and good luck also on your future home hunting. The market is great here right now The one we are looking at is on a golf course. We have the second hole as part of our back yard and we are hoping to get it for $139,000. The kicker is that if it were a buyers market it would EASILY go for at least $250,000. Anyway we are probably getting a little off topic...lol
 
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So I have one more...I hope...question about this. Do any of you have any good recipes to make a honey based habanero hot sauce? Im also thinking of maybe using Pineapple but I just havent found quite the right recipe yet any ideas would be greatly appreciated.
 
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Well I still cant find quite what I am looking for to do this so here is what I have come up with so far. Not sure if its complete or not so any help would be greatly appreciated.

10-20 Habaneros
1 cup Honey
1/2 cup Soy Sauce
2 cloves Garlic
1sm can Pineapple
Ginger? If so, how much?
 
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yes ginger, if using fresh grated ginger, start out with 1 teaspoon and work up from there to a tablespoon. I'd also think about some kind of acid (vinegar or lemon/lime juice) just to offset all the sweet of the honey. A nice little zing, but not enough to give it a pucker.

And definitely good luck on the house offer! SO Exciting for you!
 
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Well then I will make sure I do the ginger then. Maybe for the acid I will do lime juice. On a batch this size you think maybe just a few tablespoons would be enough?

Thanks for the good luck. We might need it now...lol there is someone else who has also made an offer so now its a contest of who has the better more "attractive" offer and if the bank doesn't like either then neither of us get it. But we will find out in about a week so we will just have to wait.
 
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lime juice, start with 1 Tbsp, taste, add more if necessary.

Also, a pinch of salt and maybe a little sweet onion like a Walla Walla Sweet...maybe 2 Tbsp.

post pics~
 
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Ok so considering all the stuff in this recipe and the sweetness Im thinking I may want to use 15 habs. So here is what its looking like...

15 Habaneros
1 Cup Honey (home made even) ;)
1/2 Cup Soy Sauce
2 Cloves of Garlic
1 Small Can of Pineapple
1+ tsp of Ginger
1+ tbsp Lime Juice
2 tbsp Sweet Onion (Walla Walla if possible)
Salt to taste

Instructions (Im assuming)

Cut up all peppers and add soy sauce, garlic, pineapple, ginger, lime juice, onion, and salt into pan. Heat up until everything looks beautiful and mixed in together. Toss (gently poor so no splashing) into blender and blend into a beautiful oblivion. Once blending has completed then poor in the honey? im not sure where the honey should be added but Im sure im not to far off am I?
 
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You can add the honey at the beginning and cook it with the rest of the stuff, unless you are concerned about keeping all the good stuff that's in "raw" (unpasteurized) honey. But if you will be canning the sauce, then that's not an issue anyway. Adding it early gives the flavors time to blend and gives you to chance to adjust the taste.


I just keep looking at your recipe and thinking that's going to be REEEAAALLLY sweet!

It's just a suggestion...but...perhaps use the pineapple with it's juice, cut the honey back to 1/4 cup to start with, and add more from there. You can always add more as you taste test it while cooking it but you can't take it out once it's in.

It will have acid with the pineapple and lemon juice. And if you plan on canning it, then pH isn't as critical as if you would just be putting it in the jar and straight onto the shelf.


And the process is correct: dice, cook, blender, adjust taste if necessary, and then either back into the pan to reheat (if it were going into woozy jars) or into the canning jars.
 
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Well when my habs are ripe and Im ready to make this I will be sure to let you know the final recipe along with pics for ya. Im not sure that they will all be orange habs but I also have a nice bunch of Red Savinas going so I may do a combo of the two. Thanks a again for your help.
 
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Well TB with as much time as you spend in a kitchen it just shows that there is so much you have to learn about the world outside. You should see a person flap their hands like they were little ferries as they flutter from flower to flower collecting pollen. :rofl:

I also talked with a friend of mine yesterday about my recipe and I am wondering if maybe I should scratch the soy sauce and replace it with Worcestershire sauce. Any thoughts on this?
 
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