How to Make Homemade Hot Honey

Ingredients

• 24 oz Pasteurized Honey (Keeps honey liquid and prevents crystallization; divided into two 12‑oz batches)
• 4 pieces Habanero Peppers (Fresh, roughly chopped; provides 100,000‑350,000 Scoville units)
• 4 pieces Jalapeño Peppers (Fresh, roughly chopped; provides 2,500‑10,000 Scoville units)
• 0.5 cup Dried Mexican Chilies (Roughly chopped; split evenly between the two batches)

Instructions

1. Prepare Peppers and Chilies

   Roughly chop the habanero peppers, jalapeño peppers, and dried Mexican chilies. Divide the dried chilies in half, setting aside equal portions for each honey batch.

   Time: PT5M

2. Heat the Honey

   Place 12 oz of pasteurized honey in a saucepan over low to medium heat. Warm until it just begins to simmer, stirring occasionally.

   Time: PT5M

   Temperature: low to medium heat

3. Infuse Peppers

   Add the chopped fresh peppers and the reserved half of the dried chilies to the simmering honey. Stir to combine and let simmer for 5 minutes, stirring frequently.

   Time: PT5M

   Temperature: low to medium heat

4. Cool Slightly

   Remove the saucepan from the heat and let the infused honey sit for 3 minutes to cool just enough to handle safely.

   Time: PT3M

5. Strain the Honey

   Place a fine mesh sieve over a clean glass storage jar and carefully pour the honey through, pressing the solids with the back of a spoon to extract extra flavor.

   Time: PT2M

6. Finish and Store

   Let the strained honey cool to room temperature, then seal the jar tightly. Store in the refrigerator for up to four weeks.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

0g

Carbohydrates

12g

Fat

0g

Fiber

0g