It’s the new buzz around the foodie world. When I first saw a bottle of this stuff at Williams Sonoma, I thought…WHERE have you been my entire life?
I also thought that at $12.99 for a small bottle of this stuff, I could come up with a way to make it at home.
My mom always loads me up with this wonderful Michigan honey when she visits so I have an abundance of it. So using the honey, along with a few chiles and a bit of cider vinegar, I whipped up a batch.
You guys won’t believe just how easy it is to make!
Just chop up your favorite chile – I used two serrano peppers to one cup of honey.
Pour the honey into a small sauce pan.
Chop up your chiles into thin rings.
I think you could use various peppers for this – Fresno, jalapeno, even habanero for some really hot honey. I also think dried chiles would work as well (like Arbols)
Add them into the pan. If you like vinegar, you can make this even more interesting by add a Tablespoon of vinegar to the mix.
Simmer very low for about one hour. Be careful and watch it until you get it just right, because the honey will boil and bubble up very easily if you’re not cautious!
After one hour, pour the honey mixture into a container and let sit an additional hour to cool and keep infusing. Strain it if you desire. I just left the chiles in.
This will store for 3 months in your refrigerator.
Here are some ideas for what you’d use hot honey for:
- drizzle over fried chicken or fish
- chicken and waffles – need I say more?
- brush it over roasted vegetables like carrots or butternut squash
- spoon some over hot cornbread
- brush it right at the end over grilled chicken or pork chops
- put a small bowl of it out on your cheese board to drizzle over brie or blue cheese or goat cheese on a cracker
- Add it to vinaigrettes to sweeten them with a spicy kick
- add it to marinades for sweet spiciness
- drizzle it over pizza
- Brush it over stone fruits like peaches and grill then top with ice cream or whipped cream
Can you think of anything else I’m missing? Leave me a comment below!
However you use it, try making this at home, it’s so easy!
- 1 c. honey
- 2 serrano peppers, sliced into thin rounds
- Optional: 1 T. apple cider vinegar
- Pour honey into small saucepan and add chiles
- Add vinegar if using
- Barely simmer over medium heat for one hour. Do not let boil.
- Pour into jar and let sit an additional hour
- Strain if deserved
- Can be stored in refrigerator for up to 3 months.
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