The aroma of sweet honey intertwined with the fiery bite of jalapeños greets you as you open a jar of homemade Easy Hot Pepper Honey. This simple recipe takes about one to two weeks to ferment, but it’s well worth the wait. With just two ingredients — honey and fresh chili peppers — you can create a delicious, spicy-sweet condiment that enhances everything it touches.
This recipe is perfect for spice lovers looking to add a kick to their meals or anyone wanting the health benefits of fermented foods. It’s ideal for prepping in advance, as it can be stored for years in a cool, dark spot, always ready to boost your dishes or medicinal needs.
Why You’ll Love This Recipe
- It’s an effortless way to preserve peppers and honey.
- The fermentation process enhances both flavor and health benefits.
- It’s customizable; you can adjust spiciness based on your preference.
- It makes a unique gift for foodies or spice enthusiasts.
What You’ll Need
Gather these simple ingredients to get started on your hot pepper honey.
For the Hot Pepper Honey
- 1.5 cups raw honey
- 5-7 fresh chili peppers, such as jalapeños, Fresno chilis, Anaheim, serranos, habaneros, or similar
Remember to use gloves when handling hot chilis.
Substitutions & Swaps
- Use agave syrup for a vegan version.
- Substitute any fresh chili pepper for desired heat level.
- Honey can be replaced with maple syrup for a different flavor.
- Adjust pepper quantity based on your heat tolerance.
How to Make It
Start creating your spicy-sweet delight with these simple steps.
Wash the peppers
Begin by washing the peppers. Cut the stems off, and then slice them into approximately 1/4-inch rounds. To make your hot pepper honey less spicy, core the peppers first to remove some of the white membrane and seeds. Remember to use caution while working with hot chilis! You may want to wear gloves.
Add peppers to jar
Next, add the sliced jalapeños (or other peppers) to a clean jar or other glass container with a lid. Add enough peppers to fill the jar at least one-half to two-thirds full.
Pour honey over peppers
Pour the honey over the peppers until it’s completely full*. It may take a few minutes for the honey to seep and settle between the pepper slices, which will then start to float. Top off the jar with more honey as needed after settling.
Loosely cover the jar
Loosely add a lid, but don’t tighten it completely. It’s important that fermentation gasses can escape from the jar.
Allow to ferment
Set the jar of jalapeño honey in a cool dark location to ferment, such as a cupboard or pantry. I recommend setting the jar on a plate since it’s possible it may overflow and can be very sticky.
Stir daily
During the first week of fermentation, either stir or gently turn/shake the jar every day (but be sure to tighten the lid first, and then re-loosen it after!). This helps to prevent mold by rotating and coating the pepper slices that are floating on top.
Wait for fermentation
Within a few days, you’ll likely see bubbles forming within the jar, though it’s okay if you don’t. The honey will also start to become increasingly runny over time – that’s normal! It takes one to two weeks for the hot pepper honey to ferment, though the flavor and benefits will be even stronger if allowed to sit longer.
Use the hot pepper honey
To use: take 1 tablespoon (15 mL) of fermented hot honey when you feel a sickness coming on, up to 3 times daily. It can also be consumed daily for general health and prevention, even when you’re feeling fine! You can also drizzle it over breads, salads, cheesy and savory snacks, and more.
How to Store It
Fridge: keeps well for many years in a jar.
Freezer: no, honey doesn’t freeze well.
Reheat: not required; serve straight from the jar.
Tips for Best Results
- For a milder flavor, use fewer seeds and membranes from the chilis.
- Always stir the jar gently to avoid disrupting the fermentation process too much.
- Let it ferment longer for stronger flavor and health benefits.
- Ensure your jar is clean to prevent unwanted bacteria growth.
Serving Suggestions
- Drizzle over grilled vegetables for a spicy twist.
- Use it as a glaze on roasted chicken or fish.
- Add a spoonful to a cheese board for a delightful contrast.
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