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About the Recipe
This recipe should be used as a base only, as everyone has different heat preferences. On my scale, this recipe is for a “medium” heat level, although that is still very subjective. Just start making it, slowly adding more heat as you go along!
If you plan on keeping this for longer than a week, strain out any fresh chillies that you’ve used, to stop them from fermenting. It’s fine to leave the dry chili flakes inside as they’re not going to ferment
If you fish out the fresh chili, you can store this at room temperature
For references, I DON’T strain mine and just keep the jar in the fridge to drastically slow the fermentation. It all gets consumed within about 2 weeks anyway!
Ingredients
Runny honey – 250g
Fresh chili – to taste
Sriracha sauce – 2 tsp
Vinegar – 2 tsp
Chili flakes – 1 tsp
Salt – to taste
Method
Chop up your fresh chili, but not too fine, as you may wish to fish it out later
Pour your honey into a small saucepan, heat until just hot to the touch. DO NOT BOIL your honey!
Add the fresh chili, chili flakes, sriracha, vinegar to your honey
Stir and let sit for about 5-10 minutes, heating periodically, to allow honey to absorb flavours quicker
Taste every 5 minutes or so and add more heat, if you wish
At the end, salt to taste
Strain/fish out the fresh chili bits and transfer to clean and dry jar
Drizzle over absolutely everything!