Hot Honey

1. 1 Honeypacote 350 g ≈ $5.50 250 g
2. 2 Chili flakes 3 g
3. 3 Fresh chilipacote 100 g ≈ $1.00 10 g
4. 4 Apple cider vinegar 10 ml

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Slice the fresh³ chile into thin rings, including the seeds for more heat.

2. Warm 250 g honey¹ in a small saucepan over the lowest heat for 5 minutes, until runny. Do not bring to a boil.

3. Add the chile, 3 g chile flakes, and 10 ml apple cider vinegar. Warm for another 5 minutes, stirring.

4. Remove from the heat and steep for 30 minutes. Strain the honey¹ through a sieve into a dry 0.25 l jar.

5. Close the jar and leave at room temperature for 24 hours to develop the heat.

6. Store in a dry cupboard or refrigerator for up to 2 months; the honey¹ will thicken but remain usable.