Chipotle Infused Honey
You’ve probably seen hot honey on pizzeria menus or as a condiment in restaurants (think Mike’s Hot Honey), but what about a chipotle version? Our foolproof recipe calls for just three things: hot peppers, honey and time. Suspending toasted chipotle peppers in an airtight jar of honey creates something smoky, earthy and sweet — the perfect finishing touch for pizzas, wings and other delectable eats.
Chipotles are simply smoke-dried ripe jalapeños. As the peppers dry, they lose their snappy, fiery jalapeño flavour and mellow out, gaining a bit of sweetness and a different kind of bite along the way. Our simple, delicious hot honey recipe harnesses that unique chipotle flavour and balances subtle heat with even more sweet.
Love chili de árbol or ancho chillies? Use them instead. This infusion works beautifully with a whole range of dried chiles.
If you’d like to expand your honey repertoire, check out our Thyme, Meyer Lemon and Bay Leaf-Infused Honey recipe or buy a bottle of Mike’s Hot Honey.
This recipe is part of our garnish of the month series. Find the rest of the series here.
Activer le mode cuisine
Cela permettra à votre écran de rester allumé pendant que vous cuisinez.
Méthode
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1
Preheat the oven to 160°C, then place the chipotle peppers on a baking sheet and toast them until they’re fragrant — about 10 minutes.
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2
Versez le miel dans une petite casserole, ajoutez vos chipotles grillés et réchauffez le mélange à feu moyen jusqu'à ce qu'il soit fondu et facile à remuer.
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3
Transférez votre miel chaud dans un récipient scellé et laissez-le reposer pendant la nuit à température ambiante; Ensuite, réchauffez le mélange et filtrez les poivrons. Conservez votre miel chipotle dans une bouteille de compression en plastique et arrosez-la sur la pizza, après la cuisson, pour une finition douce et grésillante.
