Typically Hot Honey is cooked to leach out the spicy goodness from the peppers. However, in the spirit of my Fall is for Fermentation session, I decided to let the environment’s natural bacteria do the cooking.

When you think about it, the price for hot honey is rather ridiculous. Especially when you realize how easy it is to make yourself. You can control the flavors with your inclusions and fermentation length. Even the level of heat and intensity can be managed with your choice of peppers. I personally chose to use jalapenos because I had excess from my garden. But if the mood should strike me, I wouldn’t think twice about making a Ghost Pepper or Habanero or even a mix of the two! It never hurts to have a variety of hot honeys at your disposal. Not a single chili pepper shall be safe in my pursuit for delicious hot honey!

Fermented Hot Honey

6 Jalapenos; chopped

2 cloves of garlic; chopped

1 ½ cups raw honey

Add all of the ingredients into a quart jar. Fasten a piece of cheesecloth on top of the jar’s opening. Store in a cool and dark place. Ferment for 2-3 weeks, checking the jar often.

After the fermentation is complete the honey will have a looser, more watery consistency. Strain out the solid pieces of peppers and garlic with a slotted spoon. It’s ok if you don’t get out all of the seeds. You just want to retrieve the chopped vegetables in order to stop the fermentation.

Top with the jar lid and store in a cupboard. Your hot honey is ready to use!

The Hot Honey is great for salad dressings and drizzling on top of pizza or fried chicken, just to name a few.