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.
Fermenting Jalapeños in Honey
This is a fun new fermenting adventure! As you may know, I love simple raw honey ferments.
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 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.
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!
Put the sliced jalapeños into a pint jar about 1/2 to 3/4 of the way full.
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.
The liquid from the jalapeños should be just enough combined with the honey to kick off the fermenting!
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.
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.
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!
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.
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!
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
Fermented Jalapeño Honey
- 5-6 jalapeño peppers approximately
- 1 cup raw honey or more as needed
- 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.
- 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.