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Epicurious
Bon Appétit

Hot Honey

By Alison RomanPhotography by Eva Kolenko
Image may contain Jam and Food
Eva Kolenko

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

2–4 hot chiles (such as Fresno, Holland, or Thai), thinly sliced
1 cup honey

Preparation

  1. Step 1

    Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat with another chile or 2, remove from stove, and let sit 30 minutes. Transfer to a small jar, straining if desired. Cover and chill.

    Step 2

    Do Ahead: Hot honey can be made 3 months ahead. Keep chilled.

Nutrition Per Serving

Per 1 Tbsp.: Calories (kcal) 70 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 0 Total Sugars (g) 16 Protein (g) 0 Sodium (mg) 0
TagsCondimentFresno ChileChileVegetableThai ChileEasyVegetarianDairy FreeGluten FreeNut FreeHealthyishSimmerBon Appétit
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