How long do you marinate the peppers in the honey. Or do you leave in there until you use up all the honey? If the latter, does the honey keep getting exponentially hotter over time?

I roughly followed this recipe. I would HIGHLY recommend trying to make your own. It's definitely worth it

The chef at my work made a hot honey feta dip earlier this week and I've been thinking about it since. So good

These are not jalapenos, which chillies did you use?

These look like jalapeños to me.

You know, I've never seen red ones. And of course they exist

This is actually one of my favourites, the honey will become more liquid with chillies and the heat wolly be muted. Heat sweet and chilli glazing. Habanero chillies also go very well if you like some more heat.

Hot and sticky, like napalm.

Fresh ones are often green, they take longer to turn red and it's not worth the time/money to wait. When you pick them the plant grows more so if you wait for them to turn red it's less time for the next pepper.

They're fun to grow.