Wondering what to do with your fermented chilli honey? We have loads of suggestions, it really is a matter of imagining what your tastebuds will enjoy!
Of course...cheese or charcuterie boards are first on our list. Our Amazing Grazing book does not have this recipe included, but should!
It would be stunning brushed on Indian Chilli Cheese Toast (Eggs Kejriwal) or just on top of your regular cheese toasties!
Replace regular honey in any salad dressing, with this delicious stuff. I drizzled it the other night on a salad yet to make an appearance here, but it elevated it to the next level with very little effort! You should use this within a week, otherwise keep in the fridge until use up to 1 month.
Try it on any of the following...you won't be disappointed;
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- 4 red chilli long plump ones for less heat
- 250 Grams honey RAW, with a TA rating for health benefits BUY
- 1 Pinch pink salt flakes BUY
Sterilise a glass jar with screw on lid with boiling water.
Slice the chillies, discarding the stalks and place into the jar.
Pour the honey over the chillies and add the salt. Stir.
Seal the jar and leave on the kitchen bench for a week, every time you pass by, give it a good shake. The honey will initially sink to the bottom of the jar, but as it infuses and ferments, it becomes more runny and will combine better.
After a few days it is useable, but just gets better with time. It is perfectly ok to keep this in the pantry but keeping it in the fridge after the initial week at room temperature, is probably preferable.