Ingredients:

  • 1 cup Runny Honey (preferably wildflower or clover)
  • 2 teaspoons Red Pepper Flakes (Chili Flakes)
  • Small pinch Kosher Salt or Fine Sea Salt (approx. 0.5 g)
  • 1 tablespoon Apple Cider Vinegar (ACV)

Instructions:

  1. Combine Ingredients: Pour the honey into a small saucepan. Add the red pepper flakes and the small pinch of salt. Do not add the vinegar yet.
  2. Heat Gently: Place the saucepan over the lowest possible heat setting. We are infusing the flavor; avoid caramelizing the honey.
  3. Simmer Slowly: Stir the mixture occasionally (every 2-3 minutes) until the honey is liquid and just begins to show small, sparse bubbles around the edge (usually 5-7 minutes). Do not allow it to boil vigorously.
  4. Remove and Rest: Immediately remove the saucepan from the heat once the sparse bubbling begins.
  5. Add Acid: Stir in the Apple Cider Vinegar thoroughly. The mixture may bubble slightly due to the temperature difference.
  6. Cool and Steep: Allow the hot honey mixture to sit at room temperature for at least 60 minutes (or up to 4 hours) to allow the chili flavour to fully infuse. The longer it rests, the hotter it will become.
  7. Strain (Optional but Recommended): Place a fine-mesh sieve over your clean storage jar or bowl. Pour the honey through the sieve to remove the chili flakes.
  8. Storage: Transfer the strained hot honey into a clean, airtight jar or bottle. Store at room temperature.