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Hot Honey

  • Ghost Pepper Hot Honey

    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. Holding the sous vide bath at a gentle 130°F (54°C) infuses the pepper while helping preserve more of the raw honey’s natural flavor, enzymes, and antioxidant compounds than a higher-temperature infusion. The result is especially good on pizza, fried chicken, biscuits, barbecue, and anywhere a little sweetness and serious heat belong together.

    Ingredients

    • 16 oz (455 g) unfiltered raw 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.

    Yield: 16 oz (455 g).

    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.

    Variations

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

    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.

    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.
  • Habanero Hot Honey

    Habanero Hot Honey

    This habanero hot honey is simple, versatile, and built for flexibility. A gentle sous vide infusion brings a clean, balanced heat while preserving the natural character of the honey, making it just as useful for drizzling over fried chicken, biscuits, or pizza as it is for building into barbecue sauces and finishing glazes. Because the base stays intentionally clean—just honey, habanero, and an optional pinch of salt—it can be adjusted to fit whatever you’re cooking.

    Ingredients

    • 1 cup (240 ml) unfiltered honey
    • 1 fresh habanero, halved
    • Pinch of table salt (optional)

    Directions

    Prepare the Jar

    Add the honey, habanero, 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. Strain out the habanero 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.

    Yield: About 1 cup (240 ml).

    Notes

    Preparation

    • Leave the seeds in for a hotter infusion, or remove some or all of them for a milder result.
    • If your honey is very thick or lightly crystallized, it may loosen naturally during the infusion.
    • Wear gloves when handling habaneros, and avoid touching your face or eyes afterward.
    • This recipe is designed as a base ingredient, so the flavor stays clean and flexible for later adjustments.

    Variations

    • Milder: use only ½ habanero or shorten the infusion time slightly.
    • Hotter: use a longer infusion or a second habanero.

    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, or marinades for balanced sweetness and heat.

    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.