Recipe

Make Fermented Honey with Chili & Garlic

1. Prepare the Ingredients: Wash the chili peppers and pat them dry; Slice them into smaller pieces. Peel and slightly crush the garlic cloves
2. Fill the Jar: Place the chili peppers and garlic cloves into the sterilized glass jar. Pour the raw honey over the chilies and garlic until they are completely covered. Leave a bit of headspace at the top of the jar to allow for expansion during fermentation.
3. Initial Mixing: Stir the mixture well to ensure all the peppers and garlic are coated with honey.
4. Fermentation Process: Place the lid loosely on the jar to allow gasses to escape during fermentation, or use a fermentation lid if you have one. Store the jar in a dark place at room temperature.
5. Daily Care: Check the jar daily. Stir the mixture gently to keep the chilies and garlic submerged in the honey and to release any gasses that have built up. After the first few days, you might notice bubbles forming in the honey. This is a sign that fermentation is happening.
6. Fermentation Duration: Allow the mixture to ferment for at least one week. The longer you let it ferment, the more the flavors will develop. Some people let it ferment for up to a month or even longer. Taste periodically to check the flavor development.
7. Storing: Once you’re satisfied with the fermentation, you can tighten the lid and store the honey-fermented chili and garlic in the refrigerator. Fermentation will slow down in the cold, but the flavors will continue to develop slowly.
8. Tips: Make sure to use raw honey, as pasteurized honey won’t ferment properly; Keep everything clean to avoid unwanted bacteria in the ferment; If you see any mold forming on the surface, discard the batch and start over, as mold indicates contamination.

Make Honey Fermented Chili & Garlic Butter for Potatoes

1. Prepare the Ingredients: Strain the honey-fermented chili and garlic to remove excess honey. You want the solids for this recipe.
2. Blend the Butter: In a food processor, combine the softened butter and the strained chili and garlic mixture. Add the apple cider vinegar, salt, and pepper. Blend until the mixture is smooth and well combined.
3. Add Herbs (Optional): If using, add the chopped fresh herbs and pulse a few times to incorporate them into the butter.
4. Taste and Adjust: Taste the butter and adjust the seasoning as needed. You might want to add more salt, pepper, or vinegar depending on your preference.
5. Shape and Chill: Transfer the butter mixture to a piece of parchment paper or plastic wrap. Shape it into a log or any desired shape. Wrap it tightly and refrigerate for at least an hour to firm up before using.
6. Serve: Serve the butter with baked or roasted potatoes. Simply cut a slice of the butter and place it on the hot potatoes to melt and infuse them with delicious flavor.
7. Tips:  This butter can also be used on grilled vegetables, steak, or spread on bread; Store any leftover butter in the refrigerator for up to a week, or freeze it for longer storage.

Make Grilled Baby Potato Skewers with Fermented Chili Butter

1. Soak Skewers: If you are using wooden skewers, soak them for about 2 hours in room temperature water to prevent them from burning, but if you are a BBQ fan, I highly recommend investing in some washable steel skewers
2. Boil the Potatoes (can be done a day ahead): Place potatoes in a pot and cover with cold water. Add 1 tbsp salt to season water. Bring to a boil and reduce to a simmer. Cook until potatoes are tender but not falling apart. Strain potatoes and leave to cool and dry
3. Skewer the Potatoes: Using kebab skewers skewer 7 potatoes per skewer. We use small metal skewers that only fit about 3 potatoes, some skewers may differ in size.
4. Grill Potatoes: With the grill on a medium high heat, lightly spray your grill with cooking oil and the potatoes as well. Place on grill and cook until desired char level.
5. Butter the Potatoes: Smear the chili & garlic and butter over the potatoes. Season with salt and pepper. Top with fresh chopped rosemary and enjoy.