Hands-on Time
10 Mins
Total Time
25 Mins
Chill Time
12 Hours
Yield
Makes 1 1/3 cups
Photo: Hector Sanchez; Styling: Caroline M. Cunningham 

How to Make It

Step 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.

Step 2

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

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