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Jalapeño Hot Honey


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Ingredients

fresh jalapeños, finely chopped/minced

raw, unfiltered, local-to-you honey

mason jar


Instructions

  1. Fill a pint (or quart) sized mason jar about 1/2 full of chopped jalapeños. You can chop them by hand or pulse them in the food processor; a mechanical hand chopper tool works well too! There is no need to remove the seeds.
  2. Cover with honey until jar is full and the jalapeños are fully submerged. If honey is too solid to pour, gently heat it by placing it in a warm water bath. Take care not to heat the honey beyond about 110F, or you risk destroying its beneficial enzymes and microbes.
  3. Secure the jar’s lid, and place in a sunny windowsill to ferment. It’s not a bad idea to place it on a plate *just in case* the ferment gets overly enthusiastic. I’ve only had it happen with jalapeño honey once, but every so often, a ferment will try to escape its jar.
  4. Flip the jar onto its lid once a day or so. This ensures that the jalapeños stay submerged under the honey. You do not want them exposed to any oxygen or you risk contamination and bacteria growth.
  5. Ferment for 2-3 weeks, allowing plenty of time for the flavor to extract into the honey and the microbes to work their magic.
  6. When the time is up, use a fine mesh strainer to strain out the jalapeños. The honey will now be a bit thinner, thanks to the jalapeño juices.
  7. Transfer to a clean glass jar with an airtight lid. Your fermented honey is shelf stable, but storing in a cool location out of direct sunlight will maximize its lifespan. ♥

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