Its Hot Stuff Honey Recipes

HOT HONEY RECIPE

Steps:

• Add the peppers and honey to a small pot. Heat and simmer on medium heat for 5 minutes to infuse them with the pepper flavor and heat.
• Remove from heat and let cool.
• Strain the honey through a fine mesh sieve. Toss out the peppers.
• Store in an airtight glass container in the refrigerator. Use as needed.

HOT HONEY

Steps:

• Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Store at room temperature in an airtight container.

HOT HONEY

Steps:

• To a small saucepan add the honey. Thinly slice 2 Fresno chili peppers. Do not discard the seeds or membranes, add them too.
• Over medium heat bring to a slow boil. Once bubbling, reduce to low and simmer for about 30 minutes. It will thicken and the honey will take on the pepper essence and some red hues.
• Serve immediately with your favorite foods or store for later. I store mine in a glass jar with a tight sealing lid. Refrigerate for usage later.
• To Reheat or Thin - You will want to heat the hot honey in a saucepan or microwave to warm up the next time you use it as it will thicken when chilled. ** as an alternate you can even add a splash of apple cider vinegar to the recipe for an additional pop of acid to the overall flavor and help thin it out.

IT'S HOT STUFF, HONEY!

Steps:

• Combine honey and pepper flakes in a heavy saucepan.
• Warm over low heat for 10 minutes.
• Cover and turn off heat.
• Let stand 1 or 2 hours.
• Strain through fine sieve, and pour into sterilized jars with tightly fitting lids.
• Store at room temperature.
• This recipe is easily doubled or tripled, or four-tupled or more-- just keep the ratio of 1 teaspoon pepper for each cup of honey.