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Chile-Infused Honey

Photo: Hector Manuel Sanchez

Total time 1 hr, 15 mins
Yield

Serves 36 (serving size: about 2 tsp.)

Honey will never expire: The acid content is so high that bacteria can't survive and multiply. The high acidity comes from the super-concentrated sugar solution, with only 1/5 of the original water content. But if you leave your honey unsealed, it will absorb water from the air and create a less acidic environment where bacteria can thrive. Bottom line: If you want to keep any honey good forever, keep a lid on it. You'll love the intense flavor of this infused honey. Use it in salad dressings or marinades; drizzle over cheese, toast, or ice cream; or package in a cute jar, give as a gift, and make someone very happy.  

Ingredients

  • 4 dried chipotle chiles
  • 6 dried chiles de árbol, divided
  • 1 1/2 cups wildflower honey (about 1 lb.)
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 43
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 12 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 14 mg
  • calcium 1 mg
  • Est. Added Sugars 12
  • sugars 12

How to Make It

  1. Place all the chipotle chiles and 5 of the chiles de árbol in a mini food processor. Pulse until chiles are coarsely chopped. Combine chile mixture, honey, and salt in a small saucepan over medium-low heat; cook 15 minutes, keeping temperature under 180°F. Remove pan from heat; cool 1 hour.

  2. Place remaining chile de árbol in a 2-cup glass jar with a sealable lid. Strain honey mixture through a fine sieve into jar, discarding solids. Seal jar, and store honey at room temperature.