Hot Chilli Honey
This incredibly delicious salted, sweet and spicy chilli honey is a wonderfully useful condiment to have in the cupboard. Makes 1 x 250ml jar.
Ingredients
- 250g runny honey
- 2 teaspoons dried chilli flakes, or to taste
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon apple cider vinegar
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Put the honey, chilli flakes, salt and pepper in a saucepan.
-
Bring to a simmer for 1 minute.
-
Take off the heat and add the apple cider vinegar.
-
Allow to cool a little and transfer into a sterilised, heated jam jar with a lid. (See Recipe Notes on how to sterilise the jam jars.)
-
Seal with a lid and store in a cool, dark place. Hot Chilli Honey does not need to be stored in the refrigerator.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- saucepan
- jam jar and lid
@casualfoodist:
The recipe is from the fabulous Brianna @casualfoodist
How to use Hot Chilli Honey:
You can serve it in a range of different ways:
- Baked Camembert with Hot Chilli Honey
- or in this recipe: Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey
- use in the recipe Burrata cooked in Filo Pastry with Roast Vegetables and Hot Chilli Honey (or you use use mozzarella, feta or saganaki cheese.)
- use on Roast Parsnips and Carrots with Honey and Thyme and add some chilli heat
- drizzle over pizza
- serve accompanying a cheeseboard. I particularly like it with salty cheese such as feta
Sterilising glass jam jars:
- Wash the jars and lids in hot water and place on a baking tray. Place the jars and lids in a cold oven.
- Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
- As soon as the oven reaches the required temperature, set a timer for 20 minutes.
- At 20 minutes, turn the oven off and leave the jars in the oven until to cool a little. Fill with the hot honey whilst the jars are still hot.