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.