"Yes, you read that right: Jalapeño Lime Honey. It’s the perfect blend of sweet and spicy, and adds a burst of flavor to your savory dishes. Honey infused with jalapeño and lime is perfect drizzled over baked brie, served overtop pork chops, or transformed into a simple syrup for piquant margaritas."
When choosing your infusion, only use edible flowers and herbs. Choose organic whenever possible to avoid pesticides or fungicides. If you have your own garden, pick early in the morning when the plants are freshest, or try your local farmer’s market. For best results, choose plants that are unblemished and healthy looking.
Assemble the goods.
Slice your jalapeño in to rounds and peel your lime.
Put jalapeño rounds and lime peel in the bottom of the mason jar.
Add local, raw or organic honey to reach the lid rings on the jar.
Mix well. Pop any air bubbles. Add a bit more honey, if necessary, so the jalapeño and lime are covered.
Close lid tightly, and clean sides with a wet cloth to remove any honey drops.
Let honey infuse in a warm, sunny spot for 5 to 7 days. Turn jars upside down to stir honey every day. (If you are using flower petals or herbs like peppermint, you can infuse for up to two weeks. Taste-testing allowed!)
If you'd like, you can strain the honey through a fine mesh strainer and discard solids. Make sure to store the strained honey in a tightly closed glass jar in a dark, cool place. This honey should stay fresh for a couple years as long as its stored in an airtight container (but it shouldn’t last that long). Other variations: Rose Petal Honey, Lavender Honey, or Lemon Rosemary Honey. Let us know which you choose and hashtag your experiments with #dunndiy!