It seems like its a tradition during the warm months of Summer, that I share a peppersauce (hot sauce) recipe with you all. And while I have several others on the ‘to-do’ list, I figured I’d share something a little different today. Hot Honey! That wicked drizzle you’ll put on your pizza, fried chicken, chicken wings, pancakes, waffles, biscuits and even that freshly baked Coconut Bake.
You’ll Need…
2-3 ripe Habanero peppers (diced fine)
3 tablespoon apple cider vinegar (divided)
1/4 teaspoon sea salt
1 1/4 cups honey
Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. Including why I diced the peppers, included the seeds and didn’t strain the honey after. If making this recipe gluten free, please go through the entire list of ingredients to ensure they meet your gluten free dietary requirements.
- It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. You may use any spicy pepper you like or can source.
If you cannot source fresh peppers for the recipe, you may use your fav pepper flakes with success. While I have several varieties of peppers in my garden, I opted for ripe Habaneros as the fruity flavor along with the heat is a perfect combination when added to the honey.
In a saucepan add the diced pepper, along with the salt and 2 tablespoons of the apple cider vinegar, stir to combine.
The salt and vinegar will allow for the flavors of the peppers to shine through before adding the honey.
Pour the honey of your choice into the pan, turn the heat on to low and stir to combine.
The goal is to NOT bring this to a boil, but as soon as you start seeing tiny bubbles on the outside edges, you’ll turn off the stove. Do NOT boil!
As you remove it off the burner, stir in the final tablespoon of apple cider vinegar to brighten it up a bit.
All you need to do then is pour the mixture into sterilized containers, allow it to cool and place in a cool/dark place. It will last for 3-5 months, but you’ll go through this in a much quicker time.
Even though the Grilled Pineapple Peppersauce I shared a few years back is a HUGE fan fav, once you give this Hot Honey a try, you’ll definitely have this one on hand in your pantry.
I make this on the regular as it’s an amazing honey!!! This year, I’d like to have some jars for friends and family to take home during Thanksgiving. Do you have a conversion chart? I’d like to make a bigger batch all at once, and I know sometimes doubling or tripling a recipe can throw things off. Ideally, I’d like to a dozen 16oz jars all at once. Thanks ahead of time and thank you for all your delicious recipes and vast knowledge!!