Description
A hot honey recipe featuring sticky honey infused with spicy chili peppers. An easy-to-make condiment which elevates both sweet and savory dishes!
Ingredients
450 grams honey (1 1/8 cups, or a 16-ounce bottle)
3 dried chiles de arbol
3 fresh hot peppers (I used habanero, jalapeño, and long green chile)
Instructions
Thoroughly wash the fresh peppers. Remove the stems, and chop each pepper into 2-3 chunks. Remove the seeds if desired. (Seeding the peppers will result in a less spicy honey.)
In a small saucepan, combine the honey, chopped fresh peppers, and dried peppers. Gently warm the mixture, and simmer gently over low heat for 15 minutes, or longer. (The longer the mixture simmers, the hotter your honey will be!)
Remove saucepan from heat and allow honey mixture to cool thoroughly.
Strain the honey through a mesh sieve to remove the peppers.
Store hot honey in a mason jar or other airtight container. Hot honey will keep well in the refrigerator for up to two months.
Notes
As written, this recipe makes a VERY hot honey! However, you can adjust it fit your tastes. Do so by choosing less spicy peppers, or using just 1-2 of each pepper, rather than three. You can also lower the hotness factor by reducing the amount of time you allow your honey to simmer on the stove.
Recipe yields about 400 grams of hot honey, or enough to fill a mason jar about halfway full. This recipe is easily doubled, tripled, or even quadrupled! Just adjust your pepper quantities accordingly.
You’ll want to make sure you have a fine mesh strainer on hand while making hot honey. A standard-size colander (like the kind you use for draining pasta) is simply not fine enough to strain out the peppers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces, Jams and Chutneys
- Method: Stovetop
- Cuisine: Sweets