- Feb 3, 2012
So...it's been a year and they're still kinda the same size. But it looked far too delicious to leave for another year...opened two days ago and I've already eaten half of the honey in there. Every time I walk into the kitchen I eat a teaspoonful of the stuff - it sooo good. The peppers themselves are sweet and very hot. Thanks for the recommendation.Habeneros. Honey. Place in jar, ensuring the honey covers the chillis.
Wait 2 years.
You'll thank me for this if you have enough patience. The Habeneros look like raisens at the end, but have not lost heat. The honey adds sweetness to that amazing Habenero flavour.
NiceSo taking inspiration from this thread, this is what I did...
Everyone's at the party waiting for it to heat up
Hot and sweaty
Party moved to the top floor and now we're cooking
Oh what a night
The morning after the night before...
It came out very well. Fruity with a habenero sweetness and a heat that builds up. Gave a few bottles to chilihead mates and I'm getting requests for more so I think it worked out. I love it.
Besides the dry ingredients, I used a combination of apple cider and white vinegar as well as honey when it went onto the stove top.
Maybe pass it through a sieve next time? Good work with that sauce tho...nice mix of flavors and color. Looks really nice.It came out a bit thick so next time I will definitely use more vinegar. I found that adding some apple cider vinegar to the sauce as it is loosens it up nicely.