Fiery smooth and sweet…
If you’ve never experienced honey and chili peppers, you owe it to yourself to explore this surprisingly delicious flavor pairing. A little simmering of honey and your favorite spicy chili brings a fiery undertone to that honey smooth sweetness. Spicy honey is terrific in tea or drizzled over dessert.
You have lots of chili pepper options here, though mature chilies are the best option. They tend to be sweeter and spicier, less grassy and bright, then the youthful green chilies. Fresno peppers and red jalapeños are great options in the medium heat range, while habaneros or even the infamous ghost pepper can bring super-hotness to that honey. Take care when using the chilies from the upper-end of the scale. Use gloves when cutting and handling them to keep severe chili burn at bay.
- 1 cup honey
- 2 to 3 chili peppers* seeds and stems removed, halved or sliced
In a saucepan over medium-low heat, cook the chili peppers and honey, stirring often, until the honey reaches a simmer.
Reduce the heat to low, then allow the honey and chilies to continue cooking for 1 hour, stirring occasionally.
Remove the saucepan from the heat and allow the honey to cool for 30 minutes.
Pour the honey (chili peppers included) into a jar, then seal and place in the refrigerator.
For best flavor, chill the honey for at least 4 to 6 hours prior to using.
Recipe NotesBase the amount used on the heat level you prefer (and the chilies you use). Mature chilies (tending to be red or shades of yellow and orange) tend to work best.
Some of our favorite options include:
- Red jalapeño: Medium heat
- Fresno pepper: Medium heat
- Cayenne pepper: Upper-medium heat
- Habanero: Extra-hot
- Scotch bonnet: Extra-hot
- Ghost pepper: Super-hot