My simple-to-make Hot Honey adds a blast of sweet heat to many preparations.
I make it with Local Honey, Sichuan Chilies (moderately hot) and Fresh Fresno Chilies (quite mild.) A must have flavor enhancer you need in your pantry!

I’m adding some to a recipe is my upcoming Cooking Class “Celebrate Spring” May 13 see details here.

Hot Honey Is:

Incredibly good and super easy to make!

The fruitiness of many chiles takes the honey up a couple of notches and then some, adding a tingly-spicy essence and a gorgeous red hue.
It’s pretty spicy, sweet, and thick … a special condiment to have on hand.

Your Choice:

Use DRIED CHILES FLAKES, FRESH SLICED CHILES OR BOTH! See recipe for details…

Ingredients:

• Local Raw Honey

• Dried Chilies – I use Sichuan Chiles Flakes (medium-hot) 

• Apple Cider Vinegar (I use Bragg)
  
  Optional: Fresh Red Chiles – I use Fresno Chiles (medium-mild)

Fresno Chiles: a little hotter than jalapeños and are fruity and smokey in flavor.
Taste yours! Mine were on the mild side.

My Method:

Heat honey and dried chiles over very low heat in disburse the flavors.
Heat for just a few minutes, stirring – do not let bubble or boil. Take off heat.
Infusing time: Let stand for 30 minutes.

Option: Keep the chiles in, or simply strain them out into a clean, sterile jar for a milder Hot Honey.

• NOTE: The longer the chili remains in contact with the honey, the more its heat will infuse into the honey. 

More to my Optional Method:

HINT: Measure the capacity of your jar. For 1 1/2 cups Honey, I use 2 tablespoons of Chili Flakes and 2 teaspoons of Apple Cider vinegar.

I Made a 1 1/4 cup jar of Hot Honey AND 1/4 cup Hot Honey with Fresh Sliced Chiles (which I use as a garnish.)

My jar would fit 1 1/4 cups of Hot Honey.

THEN – I added 1 1/4 cups of Hot Honey to the jar… (my recipe uses 1 1/2 cups of honey.)
AND WHILE STILL WARM – I added Hot Honey to 2 tablespoons of sliced Fresno Chiles in a small bowl. I let this stand for 30 minutes as well – than I used it to top my Hot Honey Chicken Skewers. (Makes a great visual garnish!)
A NICE OPTION to have both styles of Hot Honey!

Making an ALL Fresh Pepper Hot Honey:

I’ve discussed above adding Fresh thinly sliced Chiles to SOME Hot Honey (a great option.)

If you like ALL Fresh Chiles (maybe you are growing some) – here are the ingredients:
To 1 1/2 cups Raw Honey, add 3 -5 thinly sliced Fresh Chiles of your choice (adding the seeds.) Test the spiciness of the chiles! Heat as in master recipe, add vinegar off heat.
You could strain the chiles after 30 minutes, yet I like to leave them in.
Always refrigerate Hot Honey with Fresh chiles.

Serving Suggestion:

What to Do with Hot Honey:

• Drizzle on Pizza
• Add to your Roasted Vegetables
• Top warm Biscuits 
• Drizzle over Grilled or Fried Chicken
• Perfect addition to Brie or Chèvre on a Baguette 
• Add a teaspoon or two to a Cocktail or Mocktail
• Nice addition to your Herbal Tea 
• Mix with another Condiment, such as my Harissa and roast Salmon 
• Make a glaze: part Hot Honey, part your favorite condiment like my The Ultimate Szechuan Stir-Fry Sauce or Miso
• Slather over Cornbread 
• Mix a little into a Vinaigrette for Salads 

Types of Peppers to Use:

Dried Chiles: (Whole or Chili Flakes) Sichuan (my favorite), Chiles de Arbol, Chipotle peppers, Guajillo chiles, – Peri Peri pepper powder

Fresh Peppers/Chiles: Red Fresno Chilis (my choice), Piri-Piri Peppers, Jalapeños, Habaneros, Thai Chilies, Ghost Pepper, Lemon Drop Peppers 

Enjoy your Hot Honey – so easy, so many uses!
Karen