Recipe Hot Honey Sauce

[karadekoolaid]

Someone posted about hot or spicy honey the other day, and I've also seen references to this in articles and magazines.
Here's my version of a hot honey sauce. This is a good way of using up any mixed chiles from the garden.
Ingredients:
450 gms mixed chiles , chopped
100 gms onion, diced
10 cloves garlic, peeled
250 gms honey
1 Tbsp olive oil
350 mls vinegar
1 tsp salt

Method:

• Place all the ingredients in a large pan and bring to a boil, stirring well. Lower the heat to medium, put a lid on the pan, and cook for about 10 minutes.
• Remove the lid, pour the contents of the pan into a blender or food processor and blitz until smooth.
• Pour into sterlised jars and seal.

 

[SandwichShortOfAPicnic]

Someone posted about hot or spicy honey the other day, and I've also seen references to this in articles and magazines.
Here's my version of a hot honey sauce. This is a good way of using up any mixed chiles from the garden.
Ingredients:
450 gms mixed chiles , chopped
100 gms onion, diced
10 cloves garlic, peeled
250 gms honey
1 Tbsp olive oil
350 mls vinegar
1 tsp salt

Method:

• Place all the ingredients in a large pan and bring to a boil, stirring well. Lower the heat to medium, put a lid on the pan, and cook for about 10 minutes.
• Remove the lid, pour the contents of the pan into a blender or food processor and blitz until smooth.
• Pour into sterlised jars and seal.

View attachment 133758View attachment 133759

Wow now that looks HOT

 

[karadekoolaid]

Wow now that looks HOT

It's one of those recipes that can be as hot, or mild as you wish. It all depends on which chile peppers you've got left over. I haven't written down which chiles I used, but they were probably rocoto (which are bright red), Peruvian yellow ( orange) and local "chirel". None of these are violently hot; I'd say about the same as a jalapeño; but they do provide a lovely colour!
The greater proportion of green chiles used, the browner the sauce.

 

[SandwichShortOfAPicnic]

It's one of those recipes that can be as hot, or mild as you wish. It all depends on which chile peppers you've got left over. I haven't written down which chiles I used, but they were probably rocoto (which are bright red), Peruvian yellow ( orange) and local "chirel". None of these are violently hot; I'd say about the same as a jalapeño; but they do provide a lovely colour!
The greater proportion of green chiles used, the browner the sauce.

You’re talking to someone who buys ‘tamed’ jalepenos so I don’t think I’d be going near that