Ingredients:

  • 1 cup (340g) Honey, preferably raw and unfiltered
  • 1-2 Red Chilies (such as bird's eye or Thai chilies), thinly sliced or roughly chopped
  • 1 tablespoon Apple Cider Vinegar
  • 1/4 teaspoon Sea Salt

Instructions:

  1. In the saucepan, combine honey, sliced chilies (or red pepper flakes), apple cider vinegar, and salt.
  2. Place the saucepan over low heat. Gently simmer the mixture, stirring occasionally, for about 10-15 minutes. Avoid boiling.
  3. Remove from heat and let the honey steep for at least 30 minutes to allow the chili flavor to fully infuse.
  4. If you prefer a smooth honey, strain the mixture through a fine-mesh sieve, removing the chili pieces.
  5. Pour the hot honey into a clean, heatproof jar or container. Store at room temperature.