I was first introduced to hot honey during my visit in New York back in 2014. The people I was staying with insisted that we had to eat at this pizza place in Brooklyn called Paulie Gee’s. They have these Pizzas that they drizzle with a dose of SPICY honey. Oh my – after all these years I’m still thinking about that pizza I ate and my love for honey tripled after that trip.
I have looked everywhere for a can of Hot honey and I’m not sure if it’s a thing in Europe? Is it? Does anyone know?
What lockdown has taught me is that if you have lots of spear time and really fancy something you can’t get a hold of – your DIY brain gets triggered and refuses to take a ‘No, I can’t’ for an answer and suddenly you find yourself in the kitchen boiling honey and make a sticky mess everywhere.
The end result turned out amaze and I even made an extra jar for my sister. So if you fancy trying it out – check the recipe below.
Hope you enjoy, Bon Shabétit!! xx
Hot Honey
Ingredients
- 3 Scotch Bonnet Peppers - roughly chopped
- 300-400 g Honey
- 1 tbsp Red wine vinegar
Instructions
- Add honey to a small saucepan and heat over low heat for 2 minutes. Add chopped peppers and vinegar and bring just to a low simmer, stirring occasionally.
- Let is simmer for 10 minutes (Make sure to keep it on low heat - otherwise the honey will boil over!)
- Remove from heat and it let it cool. I would say allow it to get properly infused for at least (!) 45 minutes before you start straining the honey through a fine sieve.
- Store in a airtight glass container in room temperature.