This fiery-sweet condiment gets its kick from crushed red pepper flakes and whole chiles de arbol, simmered gently until the syrupy base turns glossy and just barely bubbles at the edges. A splash of apple cider vinegar adds a bright, tangy edge that cuts through the heat, while a pinch of kosher salt rounds out every note. The chiles steep right in the pan, so you can dial the spice up or down depending on how long you let them sit — a quick 20 minutes for gentle warmth, longer if you want real fire. Once strained through a fine-mesh sieve into a clean jar, it turns glassy, pourable, and ready to drizzle over pizza, roasted vegetables, or crispy tofu. It's a small-batch staple worth keeping on hand, and it fits neatly into a vegan pantry. Store it in the fridge and it'll keep its punch for weeks.
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 →16 servings
Full Circle Organic 100% Pure Maple Syrup
Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz
Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)