Pescatarian Classic Hot Honey
Sweet, fiery, and endlessly versatile, this homemade hot honey is the kind of condiment that quietly takes over your entire kitchen. The combination of red pepper flakes and dried chiles de arbol brings a layered, slow-building heat, while a splash of apple cider vinegar cuts through the sweetness just enough to keep things interesting. Warming everything low and slow is the real secret here — it coaxes the heat out of the chiles without scorching the honey or turning it bitter. The steeping step is where you get to play chef, pulling the honey off the heat early for a gentle tingle or letting it sit the full thirty minutes for something genuinely bold. Straining out the solids leaves you with a glossy, jewel-toned drizzle that looks as good as it tastes. Drizzle it over pizza, fried chicken, roasted vegetables, cheese boards, or honestly just a piece of crusty bread — it elevates almost everything it touches. A single batch fills a jar that keeps beautifully, so you'll always have something special within arm's reach.
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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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