Eosinophilic Esophagitis Friendly Classic Hot Honey
Hot honey has become a pantry staple for good reason — that slow, building heat layered over floral sweetness makes everything from pizza to roasted vegetables taste more alive. For anyone managing eosinophilic esophagitis, store-bought condiments and spicy sauces can be a minefield of hidden triggers, but this recipe keeps things refreshingly straightforward. Every ingredient here is simple and identifiable: pure honey, dried chiles, red pepper flakes, apple cider vinegar, and a pinch of salt — nothing processed, nothing obscure. The gentle stovetop method keeps the honey from scorching, and the steeping step lets you control exactly how much heat ends up in the final jar. Straining out all the solids before storing means you get smooth, clean honey without any chunky bits that could cause irritation. Drizzle it over soft foods, stir it into sauces, or use it as a finishing touch wherever you want a little warmth without the guesswork of a commercial product.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- 1 cup honey
- 2 tbsp red pepper flakes
- 3 dried chiles de arbol, stems removed
- 1 tbsp apple cider vinegar
- ¼ tsp kosher salt
Instructions
- 1
Combine the honey, red pepper flakes, dried chiles de arbol, apple cider vinegar, and kosher salt in a small saucepan over medium-low heat. Stir to combine.
- 2
Heat, stirring occasionally, until the honey is fluid and just beginning to bubble at the edges, about 5 minutes. Reduce the heat to low and cook for an additional 3–4 minutes, watching closely so the honey does not boil or scorch.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!