Chile and Habaneros Pepper – Infused Honey

Chile and Habaneros Pepper – Infused Honey

Honey will never expire. The acid content is so high that bacteria can’t survive and multiply. The high acidity comes from the super – concentrated sugar solution, with only 19 % of the original water content. But if you leave your honey unsealed, it will absorb water from the air and create a less acidic environment where bacteria can thrive. If you want to keep any honey good forever, keep a lid on it. You’ll love the intense flavor of this infused honey. Use it in salad dressings or marinades, drizzle over cheese, toast, or package in a cute jar, give as a gift, and make someone very happy.

Ingredients:

• 4 units dried habaneros pepper
• 6 units dried red chilies pepper
• 1 ½ cups wildflower honey
• ¼ teaspoon salt

Directions:

• Place all the habaneros pepper and 5 of the red chilies pepper in a mini food processor. Pulse until pepper are coarsely chopped. Combine chili mixture, honey, and salt in a small saucepan over medium-low heat. Cook 15 minutes, keeping temperature under 70°C. Remove pan from heat, cool it for 1 hour.
• Place remaining chilies pepper in a 2 – cup glass jar with a sealable lid. Strain honey mixture through a fine sieve into jar, discarding solids. Seal jar, and store honey at room temperature.