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.
Recipes from my kitchen, Edinburgh, Scotland 