Chile-Infused Honey

Southern Living
Chile-Infused HoneyRecipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Update the cheese platter with a new cheese ball, spiced honey for drizzling, and marinated feta.
Makes 1 1/3 cups


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1 cup honey
1/2 teaspoon dried crushed red pepper
1/4 teaspoon kosher salt
2 fresh peppers (such as serrano or jalapeño), sliced
1 (4-inch) fresh rosemary sprig


Hands-on: 10 Minutes
Total: 25 Minutes
Chill: 12 Hours

Stir together honey, dried crushed red pepper, kosher salt, sliced fresh peppers, and rosemary sprig in a saucepan. Cook over medium heat 2 to 3 minutes. Remove from heat; cool completely. Spoon into 1 (8-oz.) jar. Chill 12 to 24 hours. Store in refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving. Serve with cheese.

PACKAGE IN: Glass Canisters with Wood Lids ($39.95/set of 3;

Created date

October 2013