Pregnancy Friendly Classic Hot Honey
Sweet heat has never felt so satisfying, and this homemade version delivers that perfect balance of floral honey and slow-building spice in a way that store-bought bottles rarely match. The process is gentle — a low, careful simmer followed by a patient steep — which means the honey never scorches and the flavors develop gradually rather than turning harsh or bitter. Apple cider vinegar adds a subtle brightness that lifts the whole condiment and keeps it from feeling one-dimensional. During pregnancy, it can be tricky to know which condiments and sauces are truly safe, but this one is made entirely from pantry staples you can see and control, with no hidden additives or preservatives to second-guess. The chiles de arbol and red pepper flakes are strained out before the honey is jarred, so you get all the warmth without any texture surprises. Drizzle it over roasted vegetables, stir it into a marinade, or swirl it onto a cheese board — the uses are practically endless. Once you have a jar of this in your kitchen, you'll find yourself reaching for it constantly.
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!