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
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