Smoky Hot Honey (with Chipotles and Anchos)
This smoky hot honey is infused with chipotles and ancho chillies for a deliciously spicy condiment that can be used in so many ways!
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 16 servings
- Difficulty
- EASY
Ingredients
- 500 ml runny honey
- 10 chipotle chillies
- 1 ancho chillies
- 1 tbsp fresh lemon juice
Instructions
- 1
Place the honey in a saucepan and heat up on medium heat.
- 2
Using the scissors, cut each chipotle in 2, straight into the saucepan. Follow this with the ancho, cutting it into 4 pieces. Don't worry about the seeds, as we'll be straining the honey.
- 3
As soon as you see bubbles at the edges, reduce the heat to medium-low and bring the honey to a simmering point. Then, stir, and reduce the heat to low. Simmer for 2 minutes.
- 4
Take the saucepan off the heat and leave the honey and and chillies to infuse for 10 minutes.
- 5
After 10 minutes, stir the lemon juice in and strain into a clean jar. I store my hot honey at room temperature. It will keep for 2 weeks.