6 replies to this topic

[BIG POPPA]

Ingredients:

 

• 1 cup honey
• 2 to 3 chili peppers seeds and stems removed, halved or sliced

1. In a pan over medium-low heat, cook the chili peppers and honey, stirring often, until the honey reaches a simmer.
2. Reduce the heat to low, then allow the honey and chilies to continue cooking for 1 hour, stirring occasionally.
3. Remove the saucepan from the heat and allow the honey to cool for 30 minutes.
4. Pour the honey (chili peppers included) into a jar, then seal and place in the refrigerator.
5. For best flavor, chill the honey for at least 4 to 6 hours prior to using.

You can experiment with different peppers to achieve different levels of heat and taste:

 

Red jalapeño: Medium heat

Cayenne pepper: Upper-medium heat

Habanero: Extra-hot

Scotch bonnet: Extra-hot

Ghost pepper: Super-hot

 

Goes well as a glaze for most root plants like parsnips, carrots, etc. And it adds a wake up bang to your morning yogurt routine. Mopped on chicken on the grill is fantastic as well.

Edited by glassonion, 18 January 2018 - 04:45 PM.

[Iraq Lobstah]

This is not a honey recipe I expect from you

[BIG POPPA]

They won't let me post the other

[AspenLeif]

Is this the Shaun Spicey honey? 

 

Or actual Spicy Honey.  

[BIG POPPA]

Is this the Shaun Spicey honey? 

 

Or actual Spicy Honey.  

 

I don't know any Shaun Spicey honey. This is how I make spicy honey tho. 

[AspenLeif]

[Iraq Lobstah]

The thought for KAC’s vagina gives me negative pernis