Ghost Pepper Hot Honey

This ghost pepper hot honey has become my favorite version because ghost peppers bring more than intense heat—they have a surprisingly fruity character that comes through beautifully in the honey. The first taste begins sweet and fragrant, then the heat gradually builds and lingers. A gentle sous vide infusion keeps the flavor clean and balanced, making this especially good on pizza, fried chicken, biscuits, barbecue, and anywhere a little sweetness and serious heat belong together.

Ingredients

• 16 oz (455 g) unfiltered honey
• 1 fresh ghost pepper
• Pinch of table salt (optional)

Directions

Prepare the Jar

Lightly bruise the ghost pepper with the side of a knife without cutting it open. Add the honey, ghost pepper, and optional salt to a small mason jar. Seal the jar finger-tight so pressure can equalize during the infusion.

Infuse Sous Vide

Set a sous vide bath to 130°F (54°C). Submerge the jar and infuse for 2 hours.

Strain and Store

Remove the jar from the water bath and let it cool just enough to handle comfortably. Remove the ghost pepper and strain the honey through a fine-mesh strainer.

For a cleaner finish and better consistency, strain again through cheesecloth or a coffee filter before transferring to a clean jar for storage.

Notes

Preparation

• Bruising the pepper allows its fruity flavor and heat to infuse the honey without releasing as much capsaicin as cutting it open.
• If your honey is very thick or lightly crystallized, it may loosen naturally during the infusion.
• Wear gloves when handling ghost peppers, and avoid touching your face or eyes afterward.
• The heat may seem moderate at first but builds noticeably after tasting.

Serving Suggestions

• Drizzle over fried chicken, pizza, roasted vegetables, cornbread, or biscuits.
• Use as a finishing touch for pulled pork, brisket, grilled chicken, or ribs.
• Stir a small amount into barbecue sauce, vinaigrettes, marinades, or a mango lassi for balanced sweetness and heat.

Variations

• For less heat, shorten the infusion time.
• For considerably more heat, cut the ghost pepper open before infusing.

Make-Ahead & Storage

• Store in a clean jar in the refrigerator for the best shelf life.
• If the honey crystallizes in storage, warm the jar gently in hot water until fluid again.
• Because this recipe uses fresh pepper, thorough straining is important for stability and consistency.