Hot honey has been trending for a while now, showing up in many restaurants and recipes. Some like it so hot that the honey loses its ability to balance the heat. I’m middle of the road: I like a kick, but I don’t want to sweat. With hot honey, it may take some trial and error to find the heat level you like. I suggest starting with 2–3 tablespoons of dried chiles or 1–2 fresh peppers for your first batch, and keep in mind their place on the Scoville scale; easy does it on ghost or scorpion peppers.
Incorporating apple cider vinegar adds an extra-tangy twist; while optional, it lends an acidity that nicely balances the sweetness and spice. This recipe is just a starting point for experimenting.
Red or Green Hot Honey
Ingredients
- 2 –3 tablespoons chile flakes, or 1–2 sliced fresh chiles, or a combo of dry and fresh
- 1 cup honey
- 1 tablespoon apple cider vinegar (optional)
Instructions
- In a small stainless steel pot, add the chiles and honey. Heat over medium heat and simmer for 1–2 minutes. Do not allow the honey to boil.
- Remove from heat and stir in the vinegar, if using. Strain the honey into an 8-ounce jar. Cool and store in an airtight glass container.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
