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    Home » Recipes » Holiday » Cinco de Mayo » Make It Yourself: Chile-Infused Honey

    LAST UPDATED: June 10, 2020 • FIRST PUBLISHED: February 12, 2011 By Toni Dash 16 Comments

    Make It Yourself: Chile-Infused Honey

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

     
    How to Make Chile-Infused Honey in a jar
    I love a great DIY opportunity especially one that’s simple and with Southwestern flavors. I’ve had chile-flavored honey before and love the spicy-sweet addition to foods like cornbread. After creating a batch of Cherry Bounce (bourbon, cherries and sugar dating back to George Washinton’s era) my interest has been piqued and I’m anxious to do more infusing. I’m not sure exactly how this recipe idea popped to mind; perhaps in parallel with creating a smoky breakfast pancake recipe, Mesquite Blue Corn Blueberry Pancakes (gluten-free) that cry for an unexpected topping like Chile-Infused Honey. If you have not tried mesquite flour, it has a wonderful ‘campfire’ flavor that is unexpected and earthy. A little goes a long way and it calls out for special partner flavors such as this honey.
    Once making the honey I realized how many other uses it would have. Drizzled over a piece of crusty toast for breakfast on a chilly winter’s day. Swirled over yogurt to add some sweetness and heat to that familiar tangy flavor. Cornbread would be a natural, already pairing well with heat and honey’s sweetness. On granola. In smoothies. The possibilities are truly limitless!
    chile infused honey in a jar
    Being made with dried chilies, the heat in this infused honey is a subtle one. Lacking the spice intensity that fresh chilies have makes this Chile-Infused Honey a more mild-mannered partner to perk up to your favorite foods! I’ve used dried New Mexican chilies however you can substitute another variety of small chilies as is available in your area. If you aren’t sure where to look for dried chilies, I would suggest the Mexican food section of larger grocery stores, Whole Foods or a Mexican grocery store in your area. Finding them online is easy too through Amazon.com  or for an excellent source of Southwestern supplies The Santa Fe Cooking School has an online store. Small batches of the honey are a great gift idea too.

     
    How to Make Chile-Infused Honey in a jar

    DIY Chile-Infused Honey

    This simple recipe adds some zip to regular honey by infusing chile flavors. The recipe makes a 1/2 pint (1 cup) however the recipe can be multiplied to make larger batches. Since it is made with dried chilies the spicy flavor is not overwhelming.
    5 from 1 vote
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    Course: Condiment
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 2 hours
    Servings: 16 1-tablespoons servings (1 cup of chile-infused honey
    Calories: 70kcal
    Author: Toni Dash
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    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.

    Nutrition

    Calories: 70kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 56mg | Fiber: 0g | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 20.3mg | Calcium: 3mg | Iron: 0.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
     
    « Gluten Free Orange-Cardamom Three Layer Cake and The Bronx cocktail
    Mesquite-Blue Corn Blueberry Pancakes with Chile-Infused Honey (gluten free) »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. briarrose says

      February 17, 2011 at 8:39 pm

      Oooo…this looks fabulous. I must try this.

      Reply
    2. Magic of Spice says

      February 17, 2011 at 4:56 am

      What a great tutorial…I love infusions 🙂

      Reply
    3. Elisabeth says

      February 14, 2011 at 2:54 am

      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!

      Reply
    4. Boulder Locavore says

      February 13, 2011 at 1:40 pm

      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

      Reply
    5. Chow and Chatter says

      February 13, 2011 at 4:38 am

      wow fun recipe how will u use it

      Reply
    6. Intuitive Eggplant says

      February 13, 2011 at 9:46 am

      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?

      Reply
    7. ladymorgiana says

      February 12, 2011 at 9:38 pm

      OMG this looks absolutely fantastic 🙂 I so want one of those 🙂 thank you for sharing I know someone who might love it 🙂

      Reply
    8. Lea Ann says

      February 12, 2011 at 2:15 pm

      I've had a Habanero honey recipe bookmarked for months. I think it sounds so fun, easy and delicious.

      Reply
    9. Rosemary says

      February 12, 2011 at 1:37 pm

      I just love mixing sweet with hot . . . what a wonderful creation!

      Reply
    10. Jennifer-Adventuresome Kitchen says

      February 12, 2011 at 3:15 pm

      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!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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