Chili Infused Honey
A little bit of “heat” with your sweet. Try this Chili Infused Honey on your pizza, chicken, seafood and much more!
Equipment
- Small sauce pan, metal sieve, glass jars or heat proof containers that can be sealed
Ingredients
- 1.5 cups liquid honey
- 3 to 5 Habanero Peppers
- 3 to 5 Red Thai Chili Peppers
Instructions
- Pour the honey into a small pot or saucepan.
- Chop up the chili peppers (wear rubber gloves to avoid getting the juice on your fingers) and add them to the pot of honey.
- Simmer over medium heat for 5 to 7 minutes. Do not let it come to a boil. Turn the heat down a little if it looks like it’s going to start.
- Remove the pan from the heat and strain the honey into air-tight glass jars or containers using a fine metal sieve.
- Let the containers sit, uncovered, until the honey cools.
- Once cooled, you can seal the containers and store in the fridge for up to four weeks.
Notes
- You can use different peppers than I mentioned above. You can use dried peppers, fresh peppers or a combination of both.
- Use fewer peppers for a milder taste; more peppers for a much spicier taste.
- You don’t have to seed the peppers if you don’t want to because you are straining them out of the honey, however I like to remove the seeds from the Habanero peppers first.
- You can toss away the strained peppers if you want, but you could also enjoy them as they are now “candied”. It would make a great topper for a hamburger or a garnish on pork or chicken.
- Make sure you wear rubber gloves when chopping the peppers, but if for some reason you don’t wear gloves, wash your hands right away. The pepper juice can burn your eyes or any other places you touch.
Advertisements