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.
4 dried chipotle chiles
6 dried chiles de árbol, divided
1 1/2 cups wildflower honey (about 1 lb.)
1/4 teaspoon kosher salt
Est. added sugars 12
How to Make It
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.
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.
I used a Costco jar of Raw Honey, which was 4+ cups of honey. I tripled the amount of chiles and otherwise followed the directions. This concoction is STRONG! It initially tastes sweet and then you really feel the heat. If I were to do it again, I would definitely minimize how much I chop up the chiles and reduce the number of chiles to try and tone it down a bit.