| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 1 | Servings | ||
INGREDIENTS
| Good quality honey | ||
| Habanero chiles |
INSTRUCTIONS
rDate: Wed, 12 Jun 1996 15:40:27 -0700 From: [email protected] One of our very favorite ways of preserving habs is habanero honey. We make ultrahot, medium & mild. Unbelievably good raw on breakfast type foods, toast, etc. and really great for cooking. Honey is a very good preservative, since it is so pure it doesn't decay in any way. Slice the habs in half & seed. Wash well & dry. Pour a good quality honey into sterilized jars & push as many of the habs in as you like. Get all the air bubbles out. Because habs are they way they are, they will outgas. So periodically unscrew the caps to release the gases. At that time, stir. The honey gets thinned as the hab juices mix in. Taste at this time also. When you decide it is time to pull out the habs, use them to cook with. Yummy - fruit salad, hot & sweet recipes,etc. Once the habs are out, no more outgasing occurs. This year I'm going to try it with other chiles as well. Frankly, I've always wanted to keep bees. I've had an extension service booklet on beekeeping for over 20 yrs. in hope that one day I'll get my act together & do it. I'd say - go for it. They're very nice, gentle & they will pollinate your chiles & tomatillos for you. CHILE-HEADS DIGEST V3 #012 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”