Hot Honey with chili.
| Servings | 16 Portions |
| Tags | Chilipepper | Condiments | International | Spicy |
| Cook Time | 15 min |
A simple sauce made from honey, chili and vinegar. It makes a strong and sweet side dish that goes well with a number of different scenarios. Drizzle over pizza, serve on a cheese board or use as a glaze on the grill are just a few uses.
I use fresh chili as I have plenty of chili left over from my garden, but you can substitute dried chili flakes (2 tbsp) instead. When I photographed this, I used a red chili and a yellow habanero. Personally, I wanted more heat so I threw in an extra habanero, but you can start low and add more if you like the heat from chili.
If you use fresh chili, you should store the hot honey in the fridge. If the hot honey is chilled, you can warm the container in hot water before serving if you need to make it a little more fluid.
More Images
Ingredients
Directions
- Heat the honey in a small saucepan over low heat.
- When the honey is hot (I don't let it boil) throw in the sliced chili.
- Let everything sit for a few minutes and add the vinegar.
- Taste with more chili if needed.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1181.95 kcal | 73.87 kcal | 307 kcal |
| Carbohydrates | 289.87 g | 18.12 g | 75.29 g |
| Fat | 0.04 g | 0 g | 0.01 g |
| Protein | 1.5 g | 0.09 g | 0.39 g |
| Sugar | 262.42 g | 16.4 g | 68.16 g |
| Salt | 0 g | 0 g | 0.00 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
