Homemade Hot Honey with 2 Ingredients
The easiest, spicy honey condiment to drizzle on everything
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Servings: 12
Calories: 129kcal
Ingredients
- 1-4 medium hot chili peppers See the note below for pepper recommendations and amounts.
- 1 1/2 cups honey
Instructions
- Remove the stems and slice your peppers lengthwise. Remove any loose seeds, but leave the rest of the seeds and white membrane intact.
- Pour the honey into a saucepan over medium heat. Bring it to a simmer, but not a hard boil. Add the peppers. Reduce the heat to low, and simmer for about 2 minutes, stirring occasionally.
- Let the honey cool, and strain the pepper pieces and any loose seeds.
- Store your hot honey in an airtight jar in the refrigerator. It should last at least three months. When using it, if it's too thick, let it come to room temperature or run the jar under hot water for 30 seconds.
Notes
Makes 1 1/2 cups. The nutrition information is for a 2 tablespoon serving.
I usually make hot honey with jalapeño, serrano, or habanero peppers, or a mix of these if I have them. They have different flavors and amounts of heat:
- Jalapeños are mildly hot with a slightly bitter, grassy, green pepper taste. If using jalapeños, use two, three, or even four if you like it spicy.
- Serranos are hotter than jalapeños and have a more neutral grassy flavor. I recommend two or three if you use them.
- Habaneros are very hot (be careful handling them) with a slightly citrus flavor. If using these, stick to one or two.
Nutrition
Calories: 129kcal | Carbohydrates: 35g | Protein: 0.1g | Fat: 0.003g | Polyunsaturated Fat: 0.001g | Sodium: 2mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.2mg
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