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Homemade Hot Honey (infused with red chiles)

July 8, 2019 by Wine a Little Cook A Lot 12 Comments

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Easy, homemade hot honey is infused with red chiles for a deliciously sweet and spicy condiment.  Great on chicken wings, salmon, or even in cocktails!

A mason jar filled with honey that's over flowing down the side. A couple of red dried chiles are next to the mason jar.

The first time I saw hot honey was out to eat at a wood-grilled pizza restaurant. 

They had the bottles of “Mike’s hot honey” you could purchase lined up all along the counter and I immediately thought “What a GENIUS idea”. 

…Move over Sriracha there’s a new hottie in town ;).

This Mike’s hot honey copycat recipe is super easy to make!

A mason jar filled with honey with dried red chili peppers in the background.

To make homemade hot honey:

  1. Add honey and chopped dried chiles to saucepan.  Heat over medium-low heat to a bare simmer.  Don’t boil!
  2. Just as the mixture starts to simmer, turn down to low, cover and cook 30 minutes to let the chiles infuse.  Taste test the honey and add more chiles if necessary
  3. Remove from heat and stir in the apple cider vinegar.  
  4. Strain mixture into a mason jar, canning jar or other airtight container.  Store in a cool place.

A couple of tips while making chile infused honey:

  • Be sure to keep your pan on low heat.  If you have the heat too high, the honey will boil over and you’ll have a hot sticky mess on your stove top (trust me, been there done that!)

  • If you feel your honey is not spicy enough to your liking, try adding more chiles or you can add a dash of cayenne pepper to really kick it up.

  • I prefer dried chiles over fresh because they have a lower and slower burn making them perfect for infusions.

These are the dried chiles I prefer (affilate link).  They are a mild spicy.  You could also use guajillo chili which is also mild or chile de arbol for a spicer kick. 

A mason jar filled with honey with a strainer placed on top that's straining out the dried red chiles. 3 dried red chiles are placed next to the mason jar.

Normally I am not a fan of spicy.  Sure, I like mild salsa and pepper jack cheese (if you consider that as spicy), but anything that feels like fire in my mouth, no thank you.

This homemade hot honey is just spicy enough to make you go “ouu”, yet not so spicy you’re shoveling bread into your mouth and drinking large glasses of milk. 

It’s the perfect balance of sweet and spicy, kind of like those sweet and salty recipes (cue my sweet and salty scones).

A mason jar of hot honey with a spoonful being taken out of it that's dripping into the jar. You can see some dried chili peppers in the background.

Recipe Ideas for Spicy Honey:

  • Crispy Baked Hot Honey Chicken
  • Drizzled on pizza
  • Hot honey glazed salmon
  • Drizzled over cheddar & herb biscuits
  • In a whiskey bourbon cocktail on ice
  • As a homemade Christmas gift

And yes, besides being an awesome savory food condiment, this hot honey is definitely good mixed in tea for sore throats :). 

The recipe below makes 1 cup of honey, but feel free to double it since it will keep for 3 months in an airtight container.

Continue to Content
A mason jar filled with honey with dried red chili peppers in the background.

Homemade Hot Honey (infused with red chiles)

Yield: 1 cup
Cook Time: 30 minutes
Total Time: 30 minutes

Easy, homemade hot honey is infused with red chiles for a deliciously sweet and spicy condiment. Great on chicken wings, salmon, or even in cocktails!

Ingredients

  • 1 cup Honey
  • 6-8 Dried Chili Peppers, chopped
  • 1 tbsp Apple Cider Vinegar

Instructions

  1. Add chop dried chili peppers and honey to a small saucepan and heat over low heat. Bring just to a low simmer, stirring occasionally.
  2. Simmer 30 minutes, stir in apple cider vinegar. Remove from heat and strain into mason jar, canning jar or airtight container.
  3. Store in a cool, dry place for up to 3 months.

Notes

If honey isn't hot to your liking, add more dried chiles or some cayenne pepper for extra heat.

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag @winealittlecookalot on Instagram and hashtag it #winealittlecookalot

© Wine a Little Cook A Lot
Cuisine: American
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Filed Under: Appetizers & Snacks Tagged With: hothoney, infusedhoney, mikeshothoney

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Reader Interactions

Comments

  1. Maria Emilia Corea

    January 15, 2021 at 7:08 am

    Hello, how much longer than the 3 months you suggest of shelf life can the infusion of chilli and honey last? what happens after that time, is there any change in mixture or taste?

    Reply
    • Wine a Little Cook A Lot

      January 19, 2021 at 12:50 am

      Hi Maria, I think as long as you keep the honey stored in an airtight jar or container it should keep well. As with regular honey, it may start to crystallize over time.

      Reply
  2. m.santiago

    January 11, 2021 at 7:44 pm

    I can use red Chile powder ?

    Reply
    • Wine a Little Cook A Lot

      January 12, 2021 at 2:59 pm

      Hi! Yes, I believe you could use the powder. I would just simply mix it into the honey.

      Reply
  3. Kat

    November 28, 2020 at 9:57 pm

    Hello! When should you add the apple curse vinegar?

    Reply
    • Wine a Little Cook A Lot

      November 29, 2020 at 1:25 am

      Hi! You’ll want to add the apple cider vinegar after the honey has simmered for 30 min. (Sorry about that, I’ll update the recipe!) :).

      Reply
  4. David Perri

    March 1, 2020 at 2:01 am

    Hi Alyssa why did you add the apple Cider Vinegar? I am trying to make it for my restaurant but I am using Calabrian Chile’s Paste in oil.

    Reply
    • Wine a Little Cook A Lot

      March 1, 2020 at 3:37 am

      Hi David, I like the Apple cider vinegar because it adds some brightness to the honey :). I would check the Chile paste you mentioned to see if it already has vinegar in it and if it does, I’d skip the apple cider vinegar in my recipe. Hope this helps!

      Reply
  5. Mia Hyde

    January 14, 2020 at 3:28 am

    Hi,

    Which type of dried chili did you use?

    Reply
    • Wine a Little Cook A Lot

      January 14, 2020 at 3:51 pm

      Hi Mia, I like using dried szechuan chiles (I’ve linked to them in the recipe ingredient list) You could also use guajillo chiles which are also mildly spicy. If you prefer something with more heat, you can try chiles de arbol. I hope this helps!

      Reply
  6. Lauren Rupnow

    December 18, 2019 at 2:10 am

    Have you ever tried using a different type of hot pepper? I have dried Lemon Drop pepper from this past summer…..

    Reply
    • Wine a Little Cook A Lot

      December 18, 2019 at 3:14 am

      I haven’t, but I’m sure any dried pepper could work! I’m not familiar with lemon drop pepper but if it’s really spicy I’d use half the amount in the recipe and then adjust to your preference 🙂

      Reply

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