MVCSA – Fermentation: That Sweet Heat Habanero Honey Mash
This month we’re joined by Emily Makrez, a wild foods specialist and fellow farmer, who helped us come up with some great recipes using fermentation, an ancient method of food preparation.
THAT SWEET HEAT HABANERO HONEY MASH
Habanero is notoriously spicy, but in combination with some sweet carrots and honey, and the magic of fermentation, it mellows out to a beautiful vibrancy. This condiment makes a welcome topping to simply prepared fish, fried chicken (our favorite!), tacos or crunchy vegetables.
Start to finish: 10 minutes to prepare, and about 2 weeks to ferment
1/4 pound habaneros, stemmed and cut in half (wear gloves!)
1/4 pound carrots
1 1/2 tablespoons honey
1 teaspoon kosher salt
Add all the ingredients to a blender, or use an immersion blender, and combine until smooth.
Pack into a clean glass jar, cover with the lid and set on the counter at room temperature. Open the jar daily and stir for 7-14 days, removing any pockets of trapped air.
When the taste is to your liking, cut a piece of parchment paper and place it directly on the surface, pushing down gently to remove air pockets beneath it, and store it in the fridge. Note that this will be very spicy. If you’d like it less spicy, you can substitute orange bell peppers for half the habaneros. Use it on grilled cheeses, in soups, or anywhere you want some sweet heat.
Check back in the coming weeks for more great fermentation recipes from Emily and the Horne Brothers.