Sometimes it’s just a little finishing touch that transforms a good meal a great meal. That squeeze of lemon or a pinch of coarse salt – a sprinkle of fresh herbs to brighten a plate.
And, sometimes, it’s a drizzle of hot and sweet honey.
Victor came across a recipe for Hot Honey quite a while ago and it’s been sitting by the stove along with other ingrédients nécessaires. I used the last of it the other night, and Victor came to the rescue and made another batch, this morning.
The recipe calls for three tablespoons of crushed red peppers. He used 2 tablespoons of commercial peppers and one tablespoon of our homemade mulata buena crushed peppers. It rocks the casbah!
Hot Honey
adapted from Gimme Some Oven
- 1 cup honey
- 3 tbsp crushed red peppers
- 2 tbsp apple cider vinegar
Place honey and peppers into small saucepan and bring to a light simmer. Turn off heat and allow to infuse for about 20 minutes for maximum heat.
Strain and add the vinegar, stirring well.
Pour into a bottle or jar and allow to cool.
Use liberally on anything!
It really is a fun addition to so many things. It adds a sweet heat that is subtle, and a bit mysterious – and it really goes with anything from pizza to roasted vegetables to meats and seafood.
Give it a try!