Makes 2 to 3 cups
- 5 dried red chiles, such as cayenne
- 1/2 cup local honey
- 2 tablespoons fish sauce
- 3 star anise
- 2 cloves
- 4 celery stalks, peeled and cut on the bias into 1/2—inch pieces
- 1 tablespoon sea salt
- 2 tablespoons unsalted butter
- 3 tablespoons mustard oil
- In a dry pan over medium heat, toast the dried chilies until they take on a dark color, pressing them down with a wooden spoon to increase contact with the pan, about 3 to 4 minutes. Be careful not to inhale the roasting chilies.
- Combine the honey, fish sauce, star anise, cloves, toasted chilies, and 1/2 cup water in a bowl.
- In a small bowl, toss the celery pieces with the salt.
- Melt the butter in a large sauté pan over medium heat. Add the celery and cook for a minute, then pour in the honey mixture and stir well.
- Bring the mixture to a simmer, reduce the heat to low, cover the pan, and cook at a very low simmer until the celery is tender but still has a slight bite, 7 to 10 minutes.
- Transfer the celery with a slotted spoon to sterilized and prepared jars. Increase the heat and cook the liquid in the pan, uncovered, until its as thick as maple syrup. Whisk in the mustard oil, then pour the mixture over the celery and seal the jars.
Eat immediately, or place into an airtight container in the refrigerator and consume (at room temperature) within 3 weeks.