Begin by removing the waxy outer skin of the rind. I prefer to do this with a vegetable peeler, but you may also use a knife, just be extremely careful.

Preheat your oven to 350 fahrenheit (175 celsius) while you prepare your peppers. Cut the stem from your peppers and discard (into compost if possible), and cut into 1 to 2 inch chunks. I used jalapenos and cubanelle peppers for this recipe. You may use any pepper you like for taste/spice preference. Toss with oil and your paprika, and place them in the oven for 30 to 40 minutes to get a nice char.

While your peppers roast, cut your rind into 2 inch wide strips. Then, you will cut them into ½ inch thick pieces across. After you finish cutting, toss the rinds into a bowl with your salt and set aside until your peppers have finished, about 30 minutes. They will release a lot of water, which we will use

When the peppers are done remove them from the oven and let them cool. Place the peppers into a blender with the water that came out of the rinds, and blend them into a puree with your honey.

Pour the puree over the rinds and toss together well then place them in mason jars with the liquid and close with a lid. Additionally, you can use a tupperware container as well.

Place your container in your pantry or in a cabinet for three days. Check them each day to release the pressure from the jars if needed.

After three days, they are ready to eat but can ferment for a day or two longer if you like. Serve on anything you would eat with kimchi. I like a simple seared skirt steak with rice.