Whenever there is a DIY (Do It Yourself) opportunity I grab it. I find it incredibly gratifying to make something myself that I’d normally buy. In this case I’m becoming a bit obsessed with ‘infusing’. I have a Southwestern’ish recipe I’ve been refining and felt chile-infused honey would be just the ticket to top it off.
Chile-Infused Honey
This is totally a subjective process. In my case I wanted to make about a half pint of the honey. I’ll share what I did but feel free to adapt for your needs.
Ingredients and Supplies
· Honey
· New Mexican red chilies (dried) – #5
· Half pint jar and lid
1. Place dried chilies in the bottom of the glass jar you are using.
2. In a pan over very low heat warm the honey. If you are using raw honey as I did it will solidify over time so just dig some out and warm.
3. When liquefied, pour into the jar over the chilies and let set for at least a few days before using. Keep in the refrigerator for up to two weeks.
I love the idea of this on crusty toast for breakfast on a cold day. On yogurt, corn bread, anywhere that special sweetness of honey would go better with a ‘bite’ of the chile (it’s a subtle heat).
Be sure to pop back next week to see where I used mine!
I just love mixing sweet with hot . . . what a wonderful creation!
I've had a Habanero honey recipe bookmarked for months. I think it sounds so fun, easy and delicious.
Gasp!! That looks amazing! I really need to start doing more things like that- I guess you could infuse with anything, really! Can't wait to see how you use it! BTW- totally appreciated your green chile stew recipe from the other day- one of my favorite winter concoctions!
OMG this looks absolutely fantastic
I so want one of those 
thank you for sharing I know someone who might love it 
wow fun recipe how will u use it
Sounds delicious, and simple. Can't wait to read how you used it. So many possibilities come to mind. P.S. Why does it last only 2 weeks?
Thanks all for your comments. It is easy (love that) and great tasting. Feels to open the door to endless possibilities too.
On the shelf life, the 2 weeks is something I read about infusing oils and honey. I think in the case of oils when using fresh ingredients (esp. garlic) things can grow. Candidly I would not think that would be the case with honey and dried ingredients. I felt to err on the conversative side I would include that however. I think the flavor reaction occurs when the honey is warm so it's not going to improve over time anyway. Easiest to make a batch for a particular use. Just my thought about it. BL
Toni-Such a genius idea infusing chile peppers with honey. I would certainly love it. Never heard of this before, but I do love sweet, and spicy together, and this would be so delicious.
HAPPY VALENTINE'S DAY!
What a great tutorial…I love infusions
Oooo…this looks fabulous. I must try this.
Have you tried sweet orange marmalade with added chilies?
Brilliant on Vogels toast.
Oh my god – I love it! How about New Mexico Desert Wildflower honey infused w/ New Mexico chiles! A classic taste of new mexico in jar!
This is a must do for me now.
can this be used to make edible glass?