Hot Honey

• 1 cup honey
• 2 to 3 teaspoons crushed red pepper flakes or 1 fresh jalapeño pepper, sliced 
• 1 to 2 teaspoons apple cider vinegar

Instructions

1. Add the honey and crushed red pepper flakes (or jalapeño slices) to a medium sauté pan or saucepan. Heat over medium heat until the honey very lightly begins to simmer. Give the mixture a quick stir to combine, then remove the pan from the heat.
2. Let the mixture rest for 10 to 15 minutes so that the flavors can infuse.
3. Give the honey a quick taste to test the heat level. If you would like a spicier honey, you’re welcome to add more red pepper flakes (or jalapeño slices) and/or let the mixture continue to infuse for longer.
4. Once the honey has reached your desired heat level, strain the honey through a fine mesh strainer into a clean storage jar. Stir in the apple cider vinegar until evenly combined.
5. Use the honey immediately or see instructions below for storage instructions.

Notes

Storage instructions: To store hot honey, let it cool to room temperature. Then place a lid on the jar and store at room temperature for up to 3 months. (If using fresh peppers, such as jalapeños, you will need to instead keep the hot honey in the refrigerator, where it can be stored for up to 1 week.)