Mike's Hot Honey (.5oz) Recipe

Time1h 30m

Serves4

infused with chilies

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Ingredients

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1
Prep chiles
If using fresh chiles, leave them whole for a milder infusion or slice lengthwise (remove seeds for less heat) to increase extraction. Lightly crush whole dried chiles to expose interior. Use gloves if you want to avoid contact with capsaicin.
2
Warm honey
Place 0.5 cup honey in a small, heavy-bottomed saucepan. Warm gently over very low heat until it loosens and reaches about 120–140°F (warm to the touch but not boiling). Do not let it simmer or boil — overheating will change flavor and destroy delicate aromatics.
3
Infuse chilies
Add the prepared 3 whole chilies and 0.25 tsp dried red chile flakes (if using) to the warm honey. Maintain very low heat so the honey stays warm but not bubbling. Let the mixture gently infuse on the lowest heat for 10–15 minutes, stirring occasionally so the chilies release capsaicin and flavor into the honey.
4
Finish acidity and seasoning
Remove the saucepan from heat. Stir in 1 tsp apple cider vinegar, 0.5 tsp fresh lemon juice, and a pinch of fine sea salt. The small acid addition brightens the honey and helps balance sweetness with tang and perceived heat.
5
Cool and steep
Allow the honey and chilies to cool to room temperature, then transfer (with chilies) to a clean container. Let it steep for at least 1 hour at room temperature for more pronounced chile flavor; for maximum intensity, steep up to 24 hours.

6
Taste and adjust
After steeping, taste the honey. If it’s too spicy, remove chilies and optionally add 0.25 tsp neutral oil to slightly thin for easier drizzling. If not spicy enough, you can return chopped fresh chile or an extra pinch of flakes and steep an additional 30–60 minutes.
7
Strain
When desired heat is reached, strain the honey through a fine mesh sieve or cheesecloth into a clean bowl to remove whole chiles and seeds. Press gently on solids with a spoon to extract more infused honey, then discard solids (or reserve for another use).
8
Bottle and store
Transfer the strained hot honey to a sterilized 0.5 oz (approximate) squeeze bottle or small jar. Seal tightly. Label with date and chili type. Store at room temperature up to 3 months; refrigerate for longer shelf life (may thicken when cold). Shake or warm briefly before using if crystallized.
9
Usage
Use as a dippin' sauce for crust: drizzle over fried or baked crusts, brush lightly, or serve alongside as a dipping condiment. Approximately 0.5 oz yield will cover 4–6 small individual crust servings as a drizzle/dip.