Easy Hot Pepper Honey Recipe (Fermented Jalapeño Honey)
Looking for an easy way to use or preserve fresh chili peppers AND create a delicious, versatile, probiotic-packed hot honey? Come learn how to make infused hot pepper honey using only two ingredients, one jar, and no heating or straining. I like to call this jalapeño honey, but you can use any type of hot chilis you prefer.
This naturally fermented hot honey is full of flavor and therapeutic compounds, ready to spice up your next charcuterie board AND your medicine cabinet! It’s delicious drizzled over cheese, pizza, bread, stuffed dates, dressings, tea, cocktails and more. See a complete list of ways to use it at the end of this post.
Beyond our cowboy candy recipe (so good), this has quickly become one of our favorite ways to use chilis from the summer garden. Jars of homemade hot honey is also a great homemade gift idea.
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Related: If you like this recipe, don’t miss our fermented garlic honey recipe, quick and easy refrigerator pickled peppers, homemade chili powder recipe, or this sweet and spicy fermented hot sauce!
What is fermented hot pepper honey?
Hot honey is a popular sweet and spicy condiment that folks can buy or make at home. Most hot honey recipes involve heating the honey along with dry chili peppers (or red chili flakes) on the stovetop for a quick infusion of flavors, and then straining the peppers out afterwards. Yet heating honey is known to destroy many of its medicinal benefits.
Instead, fermented hot honey is made by passively infusing fresh peppers in honey at room temperature, allowing them to naturally ferment together over time. The result is an even healthier, multi-purpose hot honey that you can use as a tasty condiment and for immune system support. Since we’re not going to strain them, you can enjoy eating both the honey AND the peppers too!
Why is fermented hot honey good for you?
Hot honey combines the impressive health benefits that both honey and chili peppers have to offer. By avoiding heat, this hot pepper honey recipe preserves the beneficial enzymes, nutrients, and antioxidants that make honey so good for you. Plus, the natural fermentation process adds even more gut-healthy probiotics to the mix!
- Raw honey is high in antioxidants. Studies show it has anti-inflammatory, antimicrobial, prebiotic, and anticancer properties. Honey also helps to coat and soothe sore throats.
- The capsicum found in chili peppers stimulates the circulatory system, working as a natural detoxifier, decongestant, expectorant, and pain reliever all at once. Chili peppers are also high in vitamin C and A, and can help fight inflammation, cancer, diabetes, arthritis and more.
- Together, hot pepper honey can help support the immune system, cardiovascular system, and digestive health as well as alleviate cold and flu symptoms such as coughs, sore throats and congestion. Eat it by the spoonful, or add it to tea!
What type of peppers to use?
We used jalapeños in this particular batch of hot honey, which results in a perfect balance of spicy and sweet flavors. Feel free to use any type of chili peppers you have or desire. Serranos, Anaheim, or Fresno chilies are also excellent choices. If you’re a real hot-head, give habaneros a try!
Ingredients and Supplies Needed
- Fresh hot chili peppers of choice* such as jalapeños, Fresno chilis, Anaheim, serranos, habaneros, or similar. You’ll need enough to fill your jar at least halfway to two-thirds full.
- Raw honey (enough to fill your container). We love to use raw local honey when possible!
- A glass jar and lid
- Optional: To give your hot pepper honey an extra special kick, feel free to add a small handful of fresh thyme, sage leaves, garlic cloves and/or slices of fresh ginger to the jar as well!
*To make a pint-size batch of fermented jalapeño honey, you’ll need approximately 5 to 7 medium-large jalapeños and about 1.25 to 1.5 cups (300 – 350 mLs) of honey.
Unlike many other fermented concoctions, this hot pepper honey recipe doesn’t require a starter culture or brine. The honey itself has acidic antimicrobial and prebiotic properties that safely ferment the peppers, limiting the growth of harmful pathogens while encouraging gut-healthy probiotics to form.
Instructions
- 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 the white membrane and seeds (or at least some of them). Remember to use caution while working with hot chilis! You may want to wear gloves.
- 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 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.
*Tip: If your honey is cold and difficult to pour, warm it up first by placing the jar of honey in a bowl of hot water. Avoid heating the honey directly however, as that can destroy some of the medicinal compounds and health benefits of the honey.
Instructions continued
- Loosely add a lid, but don’t tighten it completely. It’s important that fermentation gasses can escape from the jar.
- 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.
- 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!) I usually tighten the lid, flip the jar upside down for a few minutes, turn it back right-side up, and then loosen the lid again. This helps to prevent mold by rotating and coating the pepper slices that are floating on top.
- 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! As the honey draws moisture out of the peppers, the slices get smaller, darker in color, and more wrinkled over time too.
- It takes one to two weeks for the hot pepper honey to ferment, though the flavor will be even stronger if allowed to sit longer.
Storage and Shelf Life
Fermented hot pepper honey is shelf-stable and lasts for many years. Stored in a cool dark location (like a pantry or cupboard), it lasts almost indefinitely… until you use it all up! Note that it’s normal for the honey and peppers to darken over time. As long as no mold occurs, it’s likely still good.
Ways to use fermented hot pepper honey
Fermented hot pepper honey is more versatile than you’d imagine. Both the honey and pepper slices add a delicious kick to all things cheesy and bready: on pizza, biscuits, sourdough focaccia, sourdough cornbread, goat cheese or brie on baguette or crackers, with bagels and cream cheese, quesadillas… yum!
Hot pepper honey is fantastic drizzled over grilled peaches, roasted vegetables, potatoes, stir fry, ripe figs, goat cheese stuffed dates, cured meats, and other charcuterie board items. Add it to homemade salad dressing, marinades, barbecue sauce, cocktails (or mocktails) and more. My husband loves to add it to lime sparkling water. Hot honey also amazing with sweet treats like baked goods or vanilla ice cream.
When you’re feeling congested or a sickness coming on, take 1 tablespoon of fermented hot honey (or add a spoonful to tea) up to a few times per day to help open airways, stimulate the immune system, and alleviate symptoms. Our homemade elderberry syrup recipe and fire cider recipe will help too!
No matter what you do, it’s best to use fermented hot honey raw as a finishing touch or topping when possible. Avoid heating it in order to preserve the maximum healing potential. Raw honey shouldn’t be given to babies under one year of age.
I hope you enjoy this easy recipe as much as we do. Please feel free to ask any questions in the comments below, and stop back by to leave a review once you try it!
You may also enjoy:
- Crunchy Refrigerator Pickles: Quick & Easy Homemade Dill Pickles
- Simple Strawberry Rhubarb Jam Recipe (No Pectin, Can or Freezer)
- Fire Cider Recipe: How to Make Fire Cider for Immune Health
- Quick Pickled Red Onions (Easy Refrigerator Pickled Onions)
- 5 Easy Ways to Preserve Garlic: Freeze, Dry, Pickle & More
- Preserving Apples: How to Make Homemade Apple Cider Vinegar
Easy Hot Pepper Honey Recipe (Fermented Jalapeño Honey)
Equipment
- 1 pint jar and lid (or similiar)
Ingredients
- 1.5 cups raw honey
- 5-7 fresh chili peppers, such as jalapeños, Fresno chilis, Anaheim, serranos, habaneros, or similar
Instructions
- 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 the white membrane and seeds (or at least some of them). Remember to use caution while working with hot chilis! You may want to wear gloves.
- 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 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 add a lid, but don’t tighten it completely. It’s important that fermentation gasses can escape from the jar.
- 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.
- 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.
- 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.
- 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.
- Store in a cool dark location. Fermented hot pepper honey will stay good for many years. It is normal for it to darken in color over time.
Notes
Deanna Talerico
Deanna Talerico (aka DeannaCat) is a garden educator and writer with over 15 years experience in organic gardening. She is a retired Senior Environmental Health Specialist, and holds a M.A. in Environmental Studies and B.S. in Sustainability and Natural Resources.
17 Comments
Marty Brown
I used my newish excalibur dehydrator and dried my crop of thai peppers which are very hot. I want to try making this recipe using these dehydrated peppers. Would the raw honey still ferment using the dehydrated peppers?
I searched and other recipes called for heating the honey and I would rather not heat it.
Thank you
Aaron (Mr. DeannaCat)
Hi Marty, dried peppers typically lack the bacteria and microbes needed for an active fermentation. There is a possibility that they could still ferment for you but it may take longer than described in this article. They should at the very least, still infuse your honey with some flavor and heat, hope that helps and good luck!
Rebecca Anderson
Help! I made up two jars of this today not thinking about the fact we are going out of town for two nights in just a few days. Will it be ok just leaving it in a deep shallow dish incase it does start bubbling that soon. Or would it be better to place it in the fridge while gone? Thank you for any advise!!!
Deanna Talerico
It should be fine! It bubbles slightly, but doesn’t overflow like crazy like normal ferments. Just leave it on a plate/dish with the lid not fully tightened, and be sure to give it that gentle tip/inversion once or twice a day up until you leave. Have fun!
Stephen Guthrie
So it’s been a week and the honey is still runny. I’d assume it will stay runny due to all the juices it took out of the peppers?
Aaron (Mr. DeannaCat)
Hi Stephanie, yes, the honey stays more runny after the fermentation and doesn’t return to the state it was in beforehand. Enjoy!
Mike
Great recipe!! Once the peppers have been consumed, but enough honey remains, can more fresh peppers be added to make a second batch?
Aaron (Mr. DeannaCat)
Hi Mike, so glad you enjoyed the recipe and don’t forget to use the fermented jalapeno honey itself even after the peppers are gone. You could reuse some of the fermented honey by adding more peppers back into it but you may want or need to add a bit of fresh honey to the jar as well. Hope that helps and good luck!
Cindy Pell
Once you’re pleased with the heat of the honey, do you just strain and discard the jalapeños? Or do you blend it all together in a food processor?
Aaron (Mr. DeannaCat)
Hi Cindy, you just leave the jalapeños in the honey and eat them if and when you choose to do so. Enjoy!
Wendy
I just finished my first batch of fermented hot pepper honey, and I cannot get over how delicious it is!!!
I used home grown Hungarian hot wax peppers and local honey. The flavor of the peppers is very nice, and not too spicy for me.
Thank you so much for the recipe!
Aaron (Mr. DeannaCat)
So great to hear you enjoy the fermented pepper honey, we really love it as well and it’s just so easy to make!
Pasquale (Pat) Liberatore
Would screw top jars work or do they have to be mason types (2 piece).
Once the hot pepper and honey is being consumed the honey needs to cover the hot pepper, right?
Storage once open in the pantry, right?
Thanks
Aaron (Mr. DeannaCat)
Hi Pat, yes those lids will work, once the jalapeños have fully fermented, they basically become preserved in the honey so you don’t need to worry about the honey needing to cover the peppers as they will usually float anyway and for storage, keep it in your pantry or cupboard. Hope that helps and good luck!
Anna
This is a really good combination. Thank you for the recipe! What if I already have a jar of pickled green chili peppers. Would it work if I just take some peppers out of that jar and mix it with honey? Will try it.
Deanna Talerico
Hi Anna – There isn’t any risk in trying (aside from it maybe not turning out the way you may imagine), but that wouldn’t work out quite the same as our recipe. Your pickled peppers are already “sterilized” by being pickled in vinegar, so they won’t ferment the same in the honey. They may also not infuse as much flavor into the honey since they likely already lost some of their natural flavor and juices into the pickling brine – and absorbed vinegar in it’s place. We appreciate your interest though, and have fun experimenting!
Tarney Navarro
Looking forward to making this medicinal, tasty treat!