2–3 jalapeño peppers (adjust quantity based on desired spiciness)
zest of 1 lime
Instructions
Remove the stems and slice the jalapeños lengthwise. You can also remove the seeds for a milder syrup or leave them in for extra heat.
In a saucepan, combine the water and honey. Heat the mixture over low heat, stirring occasionally, until the honey has completely dissolved.
Add the sliced jalapeños and lime zest to the saucepan and bring the mixture to a gentle simmer. Let it simmer on low for about 10 minutes to infuse the flavors.
After 10 minutes, remove the saucepan from the heat and allow the syrup to cool to room temperature.
Once cooled, strain the syrup to remove the jalapeño slices and any seeds or pulp. You can use a fine-mesh sieve or cheesecloth for this.
Transfer the syrup to a clean bottle or jar with a tight-fitting lid. Store it in the refrigerator for up to two weeks.
Notes
Be very careful NOT to touch your eyes before thoroughly washing your hands (a few times!)