DIY Chile-Infused Honey
Ingredients
- 1 cup Honey
- 5 dried New Mexican red chilies (another small chile variety may be substituted to your taste)
- Half pint jar and lid
Instructions
- Place dried chilies in the bottom of the glass jar.
- In a saucepan over very low heat warm the honey. Note: If you are using raw honey as I did it will solidify over time so either dig some out and warm, or place the open jar in a saucepan of water and bring to a low boil until the honey melts in the jar.
- When is liquefied and hot, pour into the jar over the chilies.
- Allow it to cool fully before sealing with a lid. Let it sit for a few days before using. It may be stored at room temperature indefinitely.
Vicky says
I’d love to try this spicy honey
Needful Things says
Hi, a google search for making chile infused honey brought me here. I am a little concerned about botulism – I know that it’s a possibility when using fresh or even dried chile peppers. Do you think heating the peppers and honey together might reduce the risk? ALso, in my search I’ve noticed that some people suggest adding vinegar (acidity) might reduce the botulism issue but I’m not sure how much vinegar to add in a recipe like this and how to do it: heating it with the honey?
I want to use ancho chiles – any idea how much I’d need per cup of honey? I’d have to break up the chile in order to use it so I’m thinking 1 chile should be enough? Or do you think I could stand to add more?
Toni Dash says
I too was wary about introducing any bacteria which is why I chose dried chilies instead of fresh chilies, as I intended to store the honey for a short time refrigerated. I unfortunately do not know about adding vinegar though agree it would both change the flavor and the texture of the honey. When I made my honey I consulted with a beekeeper/honey producer who felt my approach was safe. Here is a safety article on infusing honey I located you might be interested in. It actually uses herbs instead of chilies though the key attribute is that they are dried: http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=640
With regard to using ancho chilies I think you’ll need to experiment to find the flavor you enjoy!
Sam says
can this be used to make edible glass?
Grant says
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.
Pilgrim. says
Have you tried sweet orange marmalade with added chilies?
Brilliant on Vogels toast.
briarrose says
Oooo…this looks fabulous. I must try this.
Magic of Spice says
What a great tutorial…I love infusions 🙂
Elisabeth says
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!
Boulder Locavore says
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
Chow and Chatter says
wow fun recipe how will u use it
Intuitive Eggplant says
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?
ladymorgiana says
OMG this looks absolutely fantastic 🙂 I so want one of those 🙂 thank you for sharing I know someone who might love it 🙂
Lea Ann says
I've had a Habanero honey recipe bookmarked for months. I think it sounds so fun, easy and delicious.
Rosemary says
I just love mixing sweet with hot . . . what a wonderful creation!
Jennifer-Adventuresome Kitchen says
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!