Fermented Hot Honey

Raw honey is already a preservative. Fermenting it with hot peppers creates a living condiment that gets more complex with time — fiery, floral, tangy, and alive. Drizzle on everything. It also makes an exceptional immune-boosting remedy.

What You Need

• 1 cup raw honey (not filtered or pasteurized)
• 6–8 fresh hot peppers (jalapeños, serranos, habaneros, or a mix)
• 4 garlic cloves (optional)

Method

1. Slice peppers into thin rounds, keeping seeds if you want heat.
2. Pack peppers and garlic into a clean jar.
3. Pour raw honey over the peppers. The water content in the peppers will thin the honey and activate wild yeasts.
4. Stir well. Leave 1 inch of headspace.
5. Cover loosely — it will bubble and needs to release CO2.
6. Stir or flip daily for the first week. Small bubbles are normal and good.
7. After 2–4 weeks, taste. The honey will be thinner, slightly tangy, and deeply flavoured.
8. You can strain out the peppers or leave them in. Store at room temperature indefinitely.

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