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Home » Ferment » Honey Ferments » Fermented Jalapeño Honey

Fermented Jalapeño Honey

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on September 23, 2021. Last updated on September 27, 2021

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Top picture of jalapeño honey in jar from a top view, middle green banner that says "fermented jalapeño honey", bottom picture of fermented jalapeño in a jar on a wooden cutting board, side view.

Fermented jalapeño honey is a perfect way to spice up your life while boosting your immune system at the same time! Jalapeños and raw honey both have health and medicinal benefits, and now is a great time to access them in this deliciously spicy natural ferment.

Top banner green with white words saying "fermented jalapeno honey" picture below shows jar with sliced green jalapeno peppers covered to the top with honey sitting atop a wood cutting board.

Fermenting Jalapeños in Honey

This is a fun new fermenting adventure! As you may know, I love simple raw honey ferments.

In my other fermented honey recipes, fermented honey garlic, fermented elderberry honey, and fermented honey cranberries, you’ll notice that the benefits of this type of ferment abound.

Making fermented jalapeño honey is no exception, with health benefits like boosting immunity, optimal gut health, and clearing out a stuffy nose.

In addition to the known benefits of raw honey, jalapeños are anti-inflammatory, antioxidant, immune boosting, and antibacterial.

The best part though? This health beneficial and delicious recipe is incredibly simple to make, and only requires 2 ingredients!

As with all things, time is what makes this one shine with its absolute best qualities.

Fermented sliced jalapeños floating at the top of a jar of honey, on a wood cutting board with whole fresh jalapeños in the background.

Fermented Jalapeño Honey Recipe

A recipe using 2 ingredients is definitely in the category of easy, and these two ingredients in particular have some lovely health benefits.

Raw honey is a good source of antioxidants, antibacterial and anti-fungal. It can also soothe a sore throat and is a phytonutrient powerhouse!

Jalapeños are also antioxidant, and anti-inflammatory, as well as rich in vitamins.

You could also easily switch up the flavor or heat of this recipe with another pepper variety, such as pepperoncini, hatch, or serrano depending on your preference.

Now for this super simple recipe!

Prepare the Jalapeño Peppers

Slice the jalapeños, removing some or all of the seeds and ribs if desired for less spice. I kept all of the seeds and ribs in mine, and boy does it have a kick to it!

Fresh jalapeños sliced on a wood cutting board.

Put the sliced jalapeños into a pint jar about 1/2 to 3/4 of the way full.

Sliced jalapeños in a jar, top view. Wooden cutting board with sliced jalapeño tops in background.

Add the Honey to the Jalapeños

Once you have the sliced jalapeños in the jar, pour over enough raw honey to cover them.

It is important to use raw honey for this recipe, as it will have all of the necessary bacteria and wild yeast in it for the fermentation process to happen.

Big jar of honey pouring into smaller jar of sliced jalapeños.

The liquid from the jalapeños should be just enough combined with the honey to kick off the fermenting!

Jar filled with sliced jalapeños and honey.

Cover and Flip the Jar

Screw the cap on the jar and flip to coat all of the jalapeños with honey.

Then loosen the lid to let the gasses escape, and place it in a dark place to ferment.

I recommend keeping the jar on a plate, as it may bubble up a bit and spill some honey out.

Turn the jar over daily to make sure that the jalapeños are always covered in honey.

Make sure to screw the lid on tightly before you turn the jar upside down, and re-loosen the lid when you return it to its upright position.

Jar filled with sliced jalapeños and honey, turned upside down resting on a wooden cutting board.

It will take a week or two to ferment.

Usually in ferments like this you will see bubbles, however I didn’t get many bubbles in this one so it’s not always the case. Once fermented, the honey will be very runny.

Top view of jar filled with sliced jalapeños and honey, with a wood cutting board and sliced tops of fresh jalapeños in background.

Using Fermented Jalapeño Honey

This ferment definitely turns out spicy! Keep your audience in mind when deciding on how much seeds and ribs to keep in your ferment.

If you like a lot of spice, by all means keep them in!

Atop a wooden cutting board sits a jar of fermented jalapeños in honey, and fresh whole jalapeños in the background.

You can take this by the spoonful for its amazing health benefits, or even if you are just stuffed up and need to clear your sinuses.

Jalapeños have that magic and this honey is a perfect way to keep you breathing clear, as well as helping to fight off a seasonal cold or flu.

Chopped jalapenos in a jar filled with honey, on a wood cutting board with a fresh jalapeño in the background.

You could also use this fermented jalapeño honey in a spicy chicken wing recipe, drizzled on meat or roasted veggies, or in a recipe for dressings or dips.

This sweet and spicy queso dip would be a delicious choice!

Spoon held above a jar, both filled with honey and bits of chopped jalapeños, with a wooden cutting board in background.

It has a unique sweet and spicy taste that adds flavor and deliciousness to anything you choose to use it for!

Note on Botulism

You may be wondering about the risk of botulism, this is a question I get often with the honey ferment recipes.

Botulism really isn’t a concern in this fermented honey jalapeño recipe. To learn more about this in depth, refer to my fermented honey garlic post.

Raw honey shouldn’t be given to babies under one year of age.

I hope you enjoy this sweet and spicy fermented treat!

More Delicious Spicy Recipes

  • How to Make Fire Cider
  • Fermented Jalapeño Hot Sauce
  • Fermented Pepperoncini Hot Sauce
  • How to Make Fermented Hot Sauce
  • How to Make Kimchi: Simple Fermented Recipe

If you have more hot peppers to use, I recommend this smokey hot sauce recipe in which you can use a variety of peppers, and this fermented habanero hot sauce recipe!

Top view of jar filled with sliced jalapeños and honey, with a wood cutting board and sliced tops of fresh jalapeños in background.
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4.84 from 6 votes

Fermented Jalapeño Honey

Fermented jalapeño honey is a perfect way to spice up your life while boosting your immune system at the same time! Jalapeños and raw honey both have health and medicinal benefits, and now is a great time to access them in this deliciously spicy natural ferment.
Course Condiment
Cuisine American, Mexican
Prep Time 20 minutes
Fermenting Time 14 days
Total Time 20 minutes
Servings 32 servings
Calories 33kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Pint Mason Jar
  • Leak-Proof Storage Lids

Ingredients

US Customary - Metric
  • 5-6 jalapeño peppers approximately
  • 1 cup raw honey or more as needed

Instructions

  • Slice jalapeños, removing some or all of the seeds and ribs if desired.
  • Place the sliced peppers into a wide mouth pint sized mason jar until it is 1/2-3/4 full.
  • Add enough honey to completely cover the jalapeños. Make sure they are coated with honey.
  • Screw the cap on tightly and flip to coat all of the jalapeños with the honey. Loosen the lid on the jar to let gasses escape, then tuck it into a dark place. Flip daily.
  • The honey jalapeños will ferment for about a week or two. It may or may not bubble a little. You will know it's ready when it the honey has become much runnier.

Notes

  • It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that is necessary for fermentation.
  • The small amount of juice from the jalapeños will create just enough liquid for fermentation to happen.
  • It’s a good idea to put a plate underneath the jar during fermentation, as it will likely bubble up and a little bit of honey could possibly drip out.
  • Honey should not be given to babies under one year of age.

Nutrition

Serving: 1Tbsp | Calories: 33kcal

 

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Previous Post: « How to Oven Roast Hatch Chile Peppers
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Reader Interactions

Comments

  1. Lee says

    May 16, 2022 at 7:55 pm

    Thanks for sharing! Can you use roasted jalapeños in this?

    Reply
    • Grow Forage Cook Ferment says

      May 18, 2022 at 11:42 am

      Definitely!

      Reply
  2. Debbie says

    January 5, 2022 at 9:43 pm

    Can I use frozen jalapenos in this recipe? Thanks!

    Reply
    • Grow Forage Cook Ferment says

      January 6, 2022 at 11:36 am

      Hi Debbie. I haven’t ever tried it, but my first thought is that they wouldn’t ferment well, but you could try it.

      Reply
  3. Natalie says

    December 31, 2021 at 2:07 pm

    5 stars
    Thank you for the recipe. My family and I absolutely love the honey fermented cranberries. This was our second year in a row making them. And it is my first year making the jalapeño honey. Have you ever reused the fermented liquid to ferment a new batch of cranberries after fermentation of the original batch is complete? And if so, would you know about how many batches we could get out of that liquid?

    Reply
    • Grow Forage Cook Ferment says

      January 3, 2022 at 2:15 pm

      Hi Natalie, I wouldn’t reuse they honey liquid since you risk contamination. I always finish an entire batch before starting a new one.

      Reply
  4. Cindy says

    October 27, 2021 at 8:56 pm

    I made this last night, by morning it was runny, but I kept rotating the jar and then just shaking because it was so runny. Is something wrong, will it continue to get more liquidy?

    Reply
    • Grow Forage Cook Ferment says

      November 1, 2021 at 8:55 am

      Hi Cindy. No, I don’t think anything is wrong with your fermented honey. It’s likely your jalapeno peppers were extra fresh and juicy, that’s all! Enjoy!

      Reply
  5. Joel says

    October 16, 2021 at 6:36 pm

    I substitute honey instead of sugar in my bread recipe, and also a lot of black pepper. I think this jalapeño honey will work well!

    Thank you!

    Reply
    • Grow Forage Cook Ferment says

      October 18, 2021 at 9:28 am

      You’re welcome, Joel!

      Reply
  6. Fad says

    October 2, 2021 at 5:44 am

    Hi and thank you for the recipe, I just put it together and now the waiting period, once all done will I store in the fridge or in the pantry? The lid of course would not be popped down . Let me know? Thank you.
    Fady

    Reply
    • Grow Forage Cook Ferment says

      October 4, 2021 at 9:09 am

      Hi Fad. You can store your fermented jalapeno honey safely in the pantry once your jalapenos are strained from it.

      Reply
  7. Lauren says

    September 29, 2021 at 6:28 am

    Do you strain out the plant material or store it with the jalapenos in it? Also what is the shelf life?
    Thank you

    Reply
    • Grow Forage Cook Ferment says

      October 11, 2021 at 9:59 am

      It’s up to you. You can either strain the jalapenos out of your honey or keep them in. I personally like keeping them in and using the jalapenos in my cooking. The fermented jalapeno honey can last a year or longer when stored in a cool dark pantry.

      Reply
  8. Sam Johnson says

    September 27, 2021 at 7:15 pm

    Can you use a 32 ounce mason jar and double the receipe?

    Reply
    • Grow Forage Cook Ferment says

      October 11, 2021 at 10:00 am

      Of course!

      Reply
  9. Amybeth says

    September 27, 2021 at 5:22 pm

    After fermenting, should the jalenpenos be strained out or do you leave them in the honey?

    Reply
    • Grow Forage Cook Ferment says

      October 11, 2021 at 10:01 am

      It’s up to you. I personally leave them in and use them in my cooking.

      Reply

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Hello there! I’m Colleen.

I want to inspire you to live seasonally, become more self sufficient, and protect your health. I share information on foraging and wildcrafting, fermenting and preserving, cooking whole foods from scratch, permaculture gardening, and making herbal products. And that’s just the beginning! Learn more.

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