Hot Honey Recipe
The origins of hot honey trace back to the culinary traditions of blending sweetness with heat, a concept embraced by many cultures worldwide. However, it gained popularity in modern cuisine thanks to a Brooklyn-based chef, Mike Kurtz, who introduced his version of hot honey to the masses in the early 2010s. Inspired by a trip to Brazil, where locals infused honey with chili peppers, Kurtz turned this idea into a culinary trend. Today, hot honey is a beloved condiment found in homes, restaurants, and grocery stores.
Equipment
- Small saucepan
- Wooden spoon or spatula
- Fine-mesh strainer
- Clean glass jar or bottle for storage
Ingredients
- 1 cup honey (choose your favorite variety for desired sweetness and flavor)
- 2-3 dried chili peppers (such as red chili flakes, Thai chili, or ancho chilies)
- 1 tablespoon apple cider vinegar (optional, for a tangy twist)
- A pinch of salt
Instructions
- Prepare the Ingredients:Measure out 1 cup of honey and have your chili peppers ready. If you prefer a milder spice, reduce the number of chilies or use a milder variety.
- Heat the Honey:In a small saucepan, pour the honey and add the chili peppers or chili flakes.Heat over low heat. Stir gently with a wooden spoon or spatula to ensure even heating.
- Infuse the Spices:Allow the honey to warm gently for about 5-10 minutes. This infuses the chili’s heat into the honey without burning it. Keep a close eye to avoid overheating, as honey can scorch easily.
- Add the Vinegar (Optional):For a tangy flavor, stir in 1 tablespoon of apple cider vinegar. This step is optional but adds a delightful depth to the hot honey.
- Strain the Mixture:Remove the saucepan from the heat and let the mixture cool slightly.Use a fine mesh strainer to strain out the chili peppers and any solids. Discard the solids.
- Store the Hot Honey:Pour the strained hot honey into a clean glass jar or bottle.Seal tightly and store at room temperature for up to three months.