Seed Oil Free Classic Hot Honey
Hot honey has become a staple condiment for good reason — that slow-building heat against a backdrop of floral sweetness is genuinely addictive. Most store-bought versions sneak in preservatives or are processed on shared equipment, so making your own gives you full control over exactly what goes into the jar. This recipe keeps things beautifully simple: pure honey, dried chiles de arbol, red pepper flakes, a splash of apple cider vinegar, and a pinch of kosher salt — nothing more, nothing less. The low-and-slow warming method coaxes the heat out of the chiles without scorching the honey, and the steeping window lets you dial in your preferred spice level before straining everything clean. The result is a glossy, fiery-sweet condiment that's completely free of refined seed oils, which can be surprisingly hard to avoid in commercial hot sauces and flavored honeys. Drizzle it over pizza, fried chicken, roasted vegetables, or a wedge of sharp cheese and you'll wonder how you ever lived without a jar in your kitchen.
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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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