ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chile-Infused Honey

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Hands-on time 10 mins
Total time 25 mins
Chill time 12 hrs
Yield Makes 1 1/3 cups
Update the cheese platter with a new cheese ball, spiced honey for drizzling, and marinated feta.

Ingredients

  • 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

How to Make It

  1. 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.

  2. PACKAGE IN: Glass Canisters with Wood Lids ($95/set of 3; williams-sonoma.com)