Hot Honey

Side shot of a small mason jar filled with dark golden brown honey with a few specs of chili pepper flakes in it. A wooden honey dipper has just pulled out of the jar and a large dollop of honey is dripping from the dipper and falling back into the jar. In the background is a white plate with some honeycomb on it, and a small pinch bowl of chili pepper flakes.

Leanne Neill

This hot honey sauce is a must condiment in your pantry. Drizzle it on your favorite pizza, chicken wings, roasted veggies, or even ice cream. It's uses seem endless! Easy to make and stores for a very long time.

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Prep Time 8

Cook Time 15

Total Time 23

Course Condiment

Cuisine American, Canadian

Ingredients

1/2 cup honey
3 teaspoons chili flakes
1 teaspoon rice vinegar

Instructions

Pour honey into a small saucepan.
Add chili flakes to the saucepan and stir together.
Heat the honey mixture over medium/low heat with intermittent stirring. You don't want the honey to boil, so if it gets too hot, remove from the heat and allow it cool for a moment before bringing it back to a low heat.
Continue to heat and stir for 15 minutes.
Strain the hot honey sauce through a fine mesh sieve into a clean storage jar
Let the honey cool at room temperature, then place a lid on it and store in your cupboard as long as you would normally store honey.

Notes

You need heat and time to infuse the flavor and spice out of the chili flakes. I have tried this without heating and letting the chili flakes sit in the honey for 24 hours, but this does very little. You really need to heat the honey up.

When straining the hot honey through the fine mesh sieve, it is easier if the honey is warm as it is less viscous and flows through the strainer quicker.

Keyword Condiment, hot honey, hot honey sauce