Hot honey is a versatile condiment with the perfect blend of sweet and hot. It’s ridiculously easy to make and so good to drizzle on everything. And you really do need only two ingredients. I love to keep a jar in my refrigerator for when I need a hot-sweet pop of flavor.
Hot honey isn’t really a new thing. I think I first discovered a recipe and article about it at least four years ago. Probably in Food & Wine or Bon Appetit.
But lately, I’ve been seeing it at grocery stores — in the cheese department. So, that means it’s officially “a thing,” and it occurred to me you should know how to make it! There’s no need to buy hot honey because it really is the easiest thing to make.
What is Hot Honey?
It’s exactly what it sounds like. Honey that’s hot. But hot as in spicy, not warm-hot. You can make it hot by adding red pepper flakes, Sriracha or other types of hot sauce. But I think the easiest way to make it is to simmer some honey with a few hot peppers, and then strain the peppers (and any loose seeds) off.
When you make it this way, you don’t risk swallowing a red pepper flake or having red honey.
Two-Ingredient Hot Honey
Ingredients:
- 2 medium jalapeño peppers (more or less depending on how hot you like it)
- 2 cups honey
Instructions:
Remove the stems and slice your jalapeño peppers lengthwise. Remove any loose seeds but leave the rest of the seeds and white pith intact for hotter hot honey.
Pour the honey into a medium saucepan and add the peppers. Bring it to a boil over medium heat. Reduce the heat and simmer for about 2 minutes, stirring occasionally.
Let the honey cool and remove the pepper pieces. If you have loose seeds, strain the honey to remove them.
Store your hot honey in an airtight jar in the refrigerator. It should last at least a month or more. When using it, if it’s too thick, let it come to room temperature or run the jar under hot water for 30 seconds.
Cooking note:
- Makes 2 cups.
