Jalapeno Honey

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This is awesome for gut health and sniffles/colds. It will keep about a year. But in our home it's gone very quickly.



​FERMENTED JALAPENO' HONEY
Ingredients:
Sliced fresh Jalapeno's
Raw Local Honey to cover

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Directions:
*Slice the jalapenos. I like it spicy, so I leave the seeds in, but you can tone down the heat by removing the seeds and inner ribs.
*Place everything in a glass jar.
*Pour raw honey over them until they are submerged. You can use the jalapeno stems on top to push the slices down into the honey.
*Place the lid loosely on top, but don’t screw it on too tight.
*Place the jar out of direct sunlight, at room temperature for 1 – 3 weeks (it will take longer in cooler climates). You shouldn’t screw the lid on tight because you will need to “burp” the jar daily, and the build-up of gases can make it difficult to open the lid. Once the foam on the surface has decreased, then you know it is ready, but feel free to taste-test on a regular basis to find the right amount of zest for your liking.
*To strain or not to strain…? You can strain away the jalapenos once the fermentation process has finished, and this is usually the preferred option because it minimizes the risk of mold growing during storage. Although, if you plan on using the jar within 1 or 2 months, then you probably don’t need to strain your honey, but I would store it in the fridge if you’re not going to strain it.
*Store your strained honey in a cool, dark cupboard or in the fridge for up to a year.

By Suzi Newman
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#jalapenohoney