Red Chile Pepper 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.

RED CHILE PEPPER HONEY

Steps:

• Mix the red chile powder into the honey.
• Store at room temperature.
• Please note:
• Red chile powder is made from hot red chiles that have been dried and ground. Do not confuse chile powder with chili powder, the common mixed spice for making chili dishes. Substitutes: cayenne pepper OR paprika (milder) OR chile oil.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

SALMON WITH CHILI-HONEY GLAZE

Steps:

• Heat oven to 450 degrees.
• Place salmon in a foil-lined baking pan.
• Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
• Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
• Halfway through the cooking time, pour the remaining glaze on top.
• When the salmon is cooked through, remove from the oven.
• Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.

PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA

Steps:

• Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
• Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
• Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
• When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
• Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.

NEW MEXICO RED CHILE SAUCE

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.