Mushroom Free Classic Hot Honey
Sweet, fiery, and endlessly versatile, this hot honey is the kind of condiment that quietly takes over your kitchen once you make it. A gentle simmer coaxes the heat out of red pepper flakes and dried chiles de arbol, while a splash of apple cider vinegar adds just enough brightness to keep things balanced. The steeping step is where the magic happens — the longer you let it sit, the deeper and more intense the heat becomes, so you're fully in control of the final kick. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no need to scrutinize labels or worry about unexpected additions. Straining out the solids leaves you with a glossy, clean pour that looks as good as it tastes. Drizzle it over pizza, fried chicken, roasted vegetables, or a wedge of sharp cheese — honestly, it's hard to find something it doesn't improve. A jar of this in the fridge means you're always one drizzle away from turning something ordinary into something memorable.
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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.
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