- 1 cup (320g) honey
- 2-3 fresh or dried red chilie peppers, sliced in half (like a Fresno chili)*
- ¼ teaspoon kosher or sea salt
- 2 teaspoons (10ml) apple cider vinegar
Add the honey, chilies, and salt to a small pot or saucepan, making sure the chilies are submerged, and bring to a simmer over medium heat. As soon as the honey simmers (light bubbles will cover the surface), remove it from the heat and stir in the vinegar.
Let the honey sit for 10 minutes, and then strain it through a fine mesh strainer or sieve and into a jar or bottle. (Tip: Set a timer. This gives the honey time to infuse, but it will thicken and become harder to strain as it cools.)
Storage: Stored in an airtight container in a cool, dark place, the hot honey will keep for 6 months or more. If crystallization occurs, simply warm the honey to dissolve the crystals.
*If you don’t have fresh or dried chilies on hand, you could substitute ½ to ¾ teaspoon of red pepper flakes for each red chili pepper. Alternatively, you could use a different variety of pepper, like Thai chili peppers (note they are hotter) or experiment with other hot peppers of choice. If wary of too much heat, you may remove some of the veins and seeds. Alternatively, if you end up with a too-spicy outcome the first time you make this, you can offset with additional honey.