Kumquat and Birdseye chili infused sauce

• 1/2 cup honey
• 1 tsp kumquat zest
• 14 large kumquats
• 1/4 cup malt vinegar
• 3/4 cup distilled white vinegar
• 1/2 cup Thai Birdseye chilis chopped
• 12 oz sterilized bottle

1. Wash the peppers and kumquats dry well you dont want any water in this recipe or it will ruin.
2. Chop the chilis up.
3. Wash everything well use gloves here if possible!
4. Zest the kumquat till you get a teaspoonful
5. Cut the kumquats in half remove the seeds.
6. layer half kumquat half chilis, and alternate till none is left.
7. Add zest to bottle
8. When everything is in add honey and vinegars.
9. Cap it set on the self for 4 weeks let it infuse.
10. self life as long as honey and vinegars are kept above the peppers and citrus in the bottle, should last you years.
11. Just keep adding to it.
12. Also the peelings and everything is edible on a kumquat.
13. Honey will last forever, vinegars last a very long time.
14. You can substitute kumquats for any citrus

honey, kumquat zest, kumquats, malt vinegar, white vinegar

Taken from cookpad.com/us/recipes/342189-kumquat-and-birdseye-chili-infused-sauce (may not work)