Ingredients:

  • 1 cup (250 ml) Liquid Honey (Acacia or Wildflower)
  • 2 Tbsp (30 g) Red Chilli Flakes (standard or Aleppo)
  • 1 medium (5-10 g) Fresh Red Chilli, thinly sliced (optional)
  • 1 Tbsp (15 ml) Apple Cider Vinegar (ACV)
  • Pinch (1 g) Fine Sea Salt

Instructions:

  1. Combine Ingredients: In a small saucepan, combine the honey, chilli flakes, sliced fresh chilli (if using), and salt.
  2. Infuse Gently: Place the saucepan over very low heat. Warm the mixture until it is fluid and slightly bubbly at the edges, ensuring it does not come to a rolling boil. Cook for 5–7 minutes, stirring occasionally.
  3. Remove and Acidulate: Remove the pan from the heat immediately. Stir in the Apple Cider Vinegar until fully combined. The mixture will bubble slightly.
  4. Steep: Allow the honey mixture to sit at room temperature for 15–20 minutes off-heat. This steeping time allows the chilli flakes to fully release their flavour and heat.
  5. Strain and Store (Method A - Clear Honey): Pour the cooled honey through a fine-mesh sieve (or cheesecloth) directly into your sterilised jar, discarding the chilli solids. Seal the jar.
  6. Store (Method B - Maximum Heat): Alternatively, for maximum heat and flavor that continues to develop, skip straining and store the honey, chillies and all, in the sealed jar.
  7. Cool and Set: Allow the honey to cool completely before using. Store at room temperature.