Two words. Hot. Honey. The tantalizing combination of sweet & heat easily make this one of my top 5 condiments. Apparently this has been all the rage lately and I was recently lucky enough to find the bandwagon! After asking around about different brands of hot honey, I decided that I would just try my hand at it since we were overwhelmed with all different types of hot peppers grown in our own garden. The results were amazing! I couldn’t believe how easy it was to turn sweet nectar of the bees into smooth, fiery liquid gold!
Recipe:
Ingredients:
1 Pint Locally Sourced Honey
6-8 Hot Peppers*
On the stove, set up your double boiler. Use a deep pot and fill 1/3 of the way with water. Place a heatproof glass bowl inside the top of the pot so it can sit above the water without touching.
Bring the water to a low boil; add peppers and honey to the bowl.
Simmer the honey with the peppers on low for 2-3 hours, infusing the oils from the peppers into the honey. BE CAREFUL not to let the mixture hit a boil or start to bubble as you do not want the sugars to crystallize.
After a few hours, strain the peppers with a mesh strainer and store the honey in a jar.
**Please be careful choosing your hot peppers. I used a mix of Jalapeño, Serrano and Thai Chili peppers. you could use peppers with a more concentrated heat like Habanero or Ghost but I strongly advise you to use less to start and you can always more as you go Depending on heat tolerance.
***Wearing gloves while handling hot peppers will prevent you from getting oils on your hands.
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