Step 1

Make sure to sterilize a jar by washing it in boiling soapy water and allowing it to dry completely.

Step 2

Peel and grate or mince the garlic. If grating, you can do so directly into the jar.

Step 3

Add the chili and honey in the jar, mix well with a sterilized tool, and then add a lid and allow it to infuse for 4-5 days at room temperature to infuse.If you use raw honey, then it may begin to ferment. In this case, I recommend ‘burping’ the jar daily. To do this, just open the lid to allow any built-up gases to release and close it again. The garlic will also release juices into the honey, making it more liquidy in consistency.

Step 4

Because of the garlic in the honey, I recommend storing this in the refrigerator and consuming it within 2 weeks. If you don’t include garlic, you can keep the spicy honey in the fridge or a cool, dark cupboard for 3 months. If using fresh chilies, then aim to use it within several weeks and keep it stored in the fridge.Note that if you store the honey in the fridge, it will solidify somewhat, so you’ll need to bring it to room temperature before using it.