Comments
albygod OP t1_ja4738l wrote
I roughly followed this recipe. I would HIGHLY recommend trying to make your own. It's definitely worth it
Roberto_Sacamano t1_ja4djsl wrote
The chef at my work made a hot honey feta dip earlier this week and I've been thinking about it since. So good
nerfyies t1_ja56bcp wrote
This is actually one of my favourites, the honey will become more liquid with chillies and the heat wolly be muted. Heat sweet and chilli glazing. Habanero chillies also go very well if you like some more heat.
Dudephish t1_ja5s346 wrote
Hot and sticky, like napalm.
turbanned_athiest t1_ja4tsr0 wrote
These are not jalapenos, which chillies did you use?
ScuffMcGruff t1_ja4w1mj wrote
These look like jalapeños to me.
turbanned_athiest t1_ja4ypj3 wrote
You know, I've never seen red ones. And of course they exist
Cindexxx t1_ja6d0yp wrote
Fresh ones are often green, they take longer to turn red and it's not worth the time/money to wait. When you pick them the plant grows more so if you wait for them to turn red it's less time for the next pepper.
They're fun to grow.
RDCAIA t1_ja46oy9 wrote
How long do you marinate the peppers in the honey. Or do you leave in there until you use up all the honey? If the latter, does the honey keep getting exponentially hotter over time?