This is sort of a new flavor profile for me. I tend to shy away from the spicy stuff and opt for a more savory taste, but sometimes you have to venture out of your comfort zone to try some amazing new things. It’s no secret that infused honey is AMAZING and an easy oh-so-useful way to make a simple, normal dish just a little bit more interesting. Infusing honey couldn’t be any easier so if you’re feeling lazy about the idea, have no fear! Wondering what in the hell you can do with chile infused honey?! You’re not alone, I had no idea either so I started experimenting and will feature a recipe for honey caramelized pears next week that uses this honey. In the meantime, it’s delicious drizzled on yogurt, biscuits (sooooo good on biscuits!!), grilled fruits and even chicken so don’t knock it ’til you rock it!
You can use any type of dried chile pepper you like such as Chipotle chiles for a sweet but hot smokiness or Guajillo chiles for a hot deep flavor. Also, your friends will Oooo and Aaaah at the gorgeous bottle of mystery nectar on your counter;)
- Dried chile peppers, you can use a variety or choose one
- Honey
~Warm honey in a saucepan over medium heat until liquified. Be careful not to let it scorch!
~Pour honey into a jar over the chiles and let cool to room temperature. Store at room temperature.
ENJOY!
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[…] the pears instead of sugar which opens up all kinds of infusion possibilities. I used the chile infused honey we made a couple of weeks ago and it added a nice twist of complexity to an otherwise […]