Description

A tantalizing blend of sweet honey and fiery habanero heat, this fermented hot honey recipe adds bold flavor to any dish and gets better with time.

Ingredients

Scale

1 cup raw honey
2–3 medium-sized fresh habanero peppers
2 tablespoons apple cider vinegar
1 tablespoon water
Pinch of salt
Optional: 1-2 cloves garlic, minced
Optional: Sprig of fresh thyme or rosemary

Instructions

Wash and dry the habanero peppers. Slice them into thin rounds, removing seeds if you prefer a milder flavor.
In a small saucepan, gently warm the honey over low heat until fluid, but do not boil.
Stir in the sliced habaneros, apple cider vinegar, water, and a pinch of salt. Add optional ingredients like garlic or herbs if desired.
Pour the mixture into a clean glass jar. Seal the jar tightly and leave it at room temperature for 3-5 days to ferment, opening the lid daily to release built-up pressure.
Taste the honey after 3 days. If desired, let it ferment for another couple of days for more depth of flavor.
Strain out the solids using a fine mesh strainer. Transfer the fermented hot honey to a clean jar and store it in the refrigerator for up to 3 months.

Notes

Avoid overheating the honey to preserve its enzymes for fermentation. Adjust the spice level by removing seeds or membranes from the habaneros. Open the jar daily during fermentation to release pressure.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiment
Cuisine: Fusion

Nutrition

Serving Size: 1 tablespoon
Calories: 64
Sugar: 16
Sodium: 1
Carbohydrates: 17

Keywords: hot honey, fermented honey, habanero honey, spicy honey, sweet heat, condiment, fermentation