Habanero Honey - cooking recipe

Ingredients

habanero pepper, stemmed halved and seeded
good local honey (unpasteurized from your local beekeeper)

Preparation

Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
Stuff as many pepper halves as you can into the jar, taking care not to trap air.
Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
Allow to sit for 2 or 3 days.
Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.