No.117 Hot Honey

Essentially it is sweet chilli sauce but with the more rounded sweetness of honey and a more aggressive fiery hit. This is a rather unknown condiment in the UK currently but it has already taken the east coast of America by storm.

When choosing your chillis you can go fresh but I like to use dried chillis. Dried chillis don’t add fruitiness to the honey and defiantly give the “fire”. I use dried bird eye chillis from the Indian section of the supermarket. Don’t use smoked chillis as the flavour doesn’t work well with the honey.

Makes: 400g

Time: 25 minutes

Difficulty: Straight forward

8 dried Chillis

400ml Honey

1. Add the chillis to a spice grinder or mortar pestle. Grind roughly to what would be similar to a coarse ground coffee.

2. Add the ground chilli to small cup and cover with 50-75ml of boiled water. Ground and leave for 15 minutes.

3. After 15 minutes strain the liquid though a sieve.

4. Add a teaspoon at a time of the the chilli liquid to the honey and mix well. I find 4 teaspoons is what works for me. Store in the fridge. This stuff is hot so best to keep some milk nearby when adding the chilli to the honey.

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