Chile Honey
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Chile Honey
  Honey    Chiles    Condiments  
Last updated 6/12/2012 1:14:21 AM. Recipe ID 43212. Report a problem with this recipe.
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      Title: Chile honey
 Categories: Condiment
      Yield: 1 Servings
           Good quality honey
           Habanero chiles
  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.

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Recipe ID 43212 (Apr 03, 2005)

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