This easy and homemade recipe is Honey infused with Scotch Bonnet pepper (which carries some serious heat!!) - Perfect for a deliciously sweet and spicy condiment.
- 3 Scotch Bonnet Peppers - roughly chopped
- 300-400 g Honey
- 1 tbsp Red wine vinegar
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.