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.
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
· 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!