- 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
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 ($95/set of 3; williams-sonoma.com)