Description
Sweet, spicy, and tangy fermented hot honey with habanero peppers is a bold and versatile condiment perfect for drizzling on pizza, fried chicken, or even ice cream.
Ingredients
Scale
- 1 cup raw honey
- 2 fresh habanero peppers, thinly sliced (remove seeds for less heat)
- 2 tablespoons filtered water
- Pinch of sea salt
Instructions
- Wash the habanero peppers thoroughly and slice them thinly. Remove the seeds if you prefer less heat.
- In a sterilized glass jar, combine the raw honey, sliced habaneros, filtered water, and a pinch of sea salt. Stir gently with a wooden spoon to mix everything.
- Cover the jar with a cheesecloth or a fermentation lid to allow gases to escape. If using a regular lid, screw it on loosely or burp the jar daily to release pressure.
- Place the jar in a cool, dark spot and let it ferment for 5-7 days. Stir the mixture gently every couple of days to keep the fermentation process active.
- After a week, taste your fermented hot honey. If it’s tangy enough for your liking, strain out the habaneros and transfer the honey to a clean jar for storage.
Notes
[‘Don’t rush the fermentation process; give the honey enough time to develop tangy flavors.’, ‘Control the spice level by adjusting the number of habaneros or using milder peppers.’, ‘Use raw honey for proper fermentation.’, ‘Sterilize your jar and utensils to avoid unwanted bacteria.’, ‘Burp the jar daily if using a regular lid to release built-up gases.’]
- Prep Time: 10 minutes
- Cook Time: 7 days (fermentation)
- Category: Condiment
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tablespoon
- Calories: 64
- Sugar: 16
- Sodium: 1
- Carbohydrates: 17
Keywords: fermented hot honey, habanero honey, spicy honey, sweet and spicy condiment, fermentation recipe