American
Small-Batch Hot Honey
Honey is gently infused with crushed chile and a whole árbol chile, then sharpened with cider vinegar for a clear, pourable condiment with steady, adjustable heat.
16 servings · 5 minutes prep · 8 minutes cook
Ingredients
Chile Infusion
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 dried chile de árbol, split lengthwise
Finish
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon kosher salt
Directions
Warm and Infuse
- Combine the honey, red pepper flakes, and chile de árbol in a small saucepan. Warm over low heat for 5 to 8 minutes, stirring occasionally, until fluid and fragrant but never bubbling.
- Remove from heat and steep for 20 minutes. Taste a cooled drop after 10 minutes; remove the árbol chile early if the heat is already pronounced.
Strain and Balance
- Stir in the cider vinegar and salt. Strain through a fine-mesh sieve into a clean, completely dry glass jar.
- Cool uncovered until room temperature, then seal and refrigerate. The yield is about 1 cup, or sixteen 1-tablespoon servings. Store refrigerated for up to 4 weeks; use only clean, completely dry utensils and discard if water enters or fermentation, foam, or an off odor develops. Before serving, let the sealed jar return to room temperature or set it in warm, not hot, water until the honey is pourable. Refrigeration may cause harmless crystallization; crystallization alone is not spoilage. Do not serve honey to children younger than 12 months.
