Hot Honey Sauce

Name: Hot Honey Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup raw honey; 2 tsp red pepper flakes; 2 Calabrian chilis (or fresh hot chili peppers), thinly sliced; 1 tsp apple cider vinegar; 1/8 tsp kosher salt

A spicy-sweet condiment made with honey infused with chili peppers, perfect for drizzling over pizza, fried chicken, or roasted vegetables. This trending sauce balances heat and sweetness for an addictive flavor kick.

15 minEasyServes 1645 cal/serving

AmericanSauceStovetopVegetarianPaleoStandardLow CarbKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 cup raw honey
2 tsp red pepper flakes
2 Calabrian chilis (or fresh hot chili peppers), thinly sliced
1 tsp apple cider vinegar
1/8 tsp kosher salt

Instructions

1

In a small saucepan, combine 1 cup raw honey, 2 tsp red pepper flakes, and 2 thinly sliced Calabrian chilis (or fresh hot chili peppers).
2

Heat over low heat, stirring occasionally, for 5-7 minutes. Do not let the mixture boil, as this can scorch the honey.
3

Remove from heat and stir in 1 tsp apple cider vinegar and 1/8 tsp kosher salt.
4

Allow the mixture to cool to room temperature, which will take about 30 minutes.
5

For a milder sauce, strain out the pepper flakes and chilis using a fine-mesh strainer. For a spicier sauce, leave them in.
6

Transfer to a squeeze bottle or glass jar with a tight-fitting lid.
7

Store at room temperature for up to 1 month or in the refrigerator for up to 3 months. If the honey crystallizes, warm gently to return to liquid form.

Questions

How long does Hot Honey Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Hot Honey Sauce?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cornbread and Beans main
Whipped Goat Cheese with Hot Honey and Pickled Onions starter
Pigeon Peas and Rice main

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