Honey Habenero Ginger Syrup

1 cup water
1/2 or more habanero pepper seeded and finely diced
1 1/2 tablespoon fresh ginger peeled and shredded
3 tablespoons honey
1 cup white sugar

Combine and cook 15 minutes
I don't know why the white sugar couldn't be replaced with more honey

BTW I'd use this as a glaze for poultry or fish.

Sounds great. Probably work well with any hot pepper?

Quoted from Lloyd

Sounds great. Probably work well with any hot pepper?

Maybe though habenero has both a fruity taste and a delayed heat punch. I might try it with Lemon Drop pepper if I needed to tone it down. Regardless I'd use a ripe as opposed to a green pepper.

There are some delicious pepper jellies on the market. These are great as ready-made glazes - you can add ginger to these, too.
(Likewise ginger marmalade, to which you might add the peppers.)

I've got one on my desk. The gardening forum does an annual holiday gift exchange. One of the items was cup mason jar of "cranberry pepper jelly". I thought of swirling it into my basic cheescake recipe sometime. Of course One gift was a pint of yellow tomato juice. I guess I'll regift that one. I gave pint jars of my home made bbq sauces.

yiikes how does it come that you can have honey dearest gcg .... I feel very  
with any honey...... and it is also fixed as a no-go in my foodrecommendations....

Quoted from gulfcoastguy

Honey Habenero Ginger Syrup

1 cup water
1/2 or more habanero pepper seeded and finely diced
1 1/2 tablespoon fresh ginger peeled and shredded
3 tablespoons honey
1 cup white sugar

Combine and cook 15 minutes
I don't know why the white sugar couldn't be replaced with more honey

BTW I'd use this as a glaze for poultry or fish.

If you're going to cut out the sugar, cut out the water as well. Equal parts sugar and water makes a nice sugar syrup- and it usually boils down to less than a cup after cooking. If you're going to make this with pure honey (just honey and ginger, nothing else added) I'd suggest 3/4 cup honey to make about the amount in this recipe. Or maybe cook the ginger in 2 ounces of water and then add 3/4 cup honey.

I use New England Cranberry - Cranberry Pepper Jelly in a lot of recipes.  I mix it with compliant salsa (I often use the DL Jardine's Peach Salsa) and make sweet and sour meatballs or brisket.  I've even added it to a little mayo to punch up chicken or turkey salad.  Stonewall Kitchens also has a peach hot pepper jelly that you can use too.  They also have a cranberry horseradish sauce.