Ingredients
Scale
- 12-16 dried chiles de arbol (depending on preferred heat)
- 1 cup honey
- 2 teaspoons apple cider vinegar (optional)
Instructions
- Prep the chiles. Wash the chiles gently to remove any dust and dirt. Remove the stems, and dice them into small rings. Use the seeds for extra heat.
- Warm the honey over the stove. Add the peppers and honey to a small sauce pot. Heat on medium-low until the honey just starts to simmer, which will be about 140-150°F. Allow it to simmer for 1-2 minutes, then turn off the heat. Stir in the vinegar and let it the hot honey infuse for about 15 minutes.
- Transfer the honey to a glass container. You may strain out the chiles, which is optional. If you do not strain the chiles, the honey will gradually become spicier over time.
- Store at room temperature. Seal the jar once the honey has completely cooled. Do not store in the fridge, which can add moisture and speed up crystalization.
Notes
- Be mindful of the heat level when handling the chiles, as the oils can seep onto your skin. Don’t touch your eyes!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces & Salsas
- Method: Stovetop
- Cuisine: Sauce
Nutrition
- Serving Size:
- Calories: 100
- Sugar: 17.4 g
- Sodium: 6.4 mg
- Fat: 1 g
- Carbohydrates: 24 g
- Protein: 1.6 g
- Cholesterol: 0 mg
