Hot Pepper Honey

Hot Pepper Honey

Hot Pepper Honey ~ an easy recipe that infuses the hot kick of spicy peppers into sweet honey for a fabulous pairing with cheese and crackers. This spicy honey is an essential part of any cheese board or platter.

One of our favorite simple pleasures around here is a good blue cheese on a cracker topped with honey. Another favorite is goat cheese paired with hot pepper jam, also on a cracker. This Hot Pepper Honey is part of a plan to fuse these two simple pleasures into one giant uber simple pleasure: tangy blue cheese meets sweet honey with a surprise kick.

It’s sweet. It’s fiery. It’s one of those ‘where has this been all my life’  tastes. The sweet cool honey hits the front of your tongue, the heat kicks in a moment later at the back of your mouth and it’s delightful.

There is a surprising amount of heat in the final product, considering that the peppers infuse for just a brief time in the warm honey, but the sweetness of the honey tempers the heat and results in a very pleasant sensation.

Making this is just a matter of gently heating the honey with the chili peppers so their flavors can mingle. The infused honey then gets strained, bottled, and voila—you have an amazing new condiment to experiment with, or a nifty little gift. And you know you’re going to need lots of nifty little gifts pretty soon.

Cheese plates often fill in as dinner at our house, and these kinds of  special extras keep them them fun and interesting.

Use it in salad dressings, on cheese, or in glazes for meats, fish or vegetables. Put some in your mint or lemon tea, especially if you’ve got a cold. Drizzle a little on fresh figs, or how about slathering it all over a hot buttered biscuit?

I highly recommend this, it’s an unexpected treat.

I’d never heard of hot pepper honey until I read about a commercially made version in Culture Magazine. I slightly adapted the basic how-to from Foodista.

Hot Pepper Honey
3.42 from 17 votes

Minimal Monday: Hot Pepper Honey

Hot Pepper Honey ~ an easy recipe that infuses the hot kick of spicy peppers into sweet honey for a fabulous pairing with cheese and crackers.  This spicy honey is an essential part of any cheese board or platter.
Course Appetizer
Cuisine American
Author Sue Moran


  • 1 cup honey
  • about 3 tsp crushed red peppers about 5 small dried peppers


  • Put the honey and the peppers in a double boiler or a glass bowl or measuring cup over a saucepan of boiling water.
  • Mix the peppers into the honey and heat for several minutes until the temp is about 150F. A thermometer isn't necessary, but you don't want the honey to get so hot that you destroy the beneficial enzymes. Turn off the heat and let the honey sit over the water and steep for about 10 minutes.
  • While the honey is still warm, strain it into a clean jar or jars.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
    July 19, 2018 at 11:29 pm

    5 stars
    I was looking for ways to use my bumper crop of hot peppers and am thrilled! We have made candied bacon with it, used it on ham sandwiches, drizzled it on roasted corn with butter and like juice, basted it on grilled pork, and created some amazing cocktails! I forgot that it is the bomb on cornbread too!!!!! Easy and so versatile. Truly kicks up the game in our cuisine!!!!!

    • Reply
      July 20, 2018 at 7:37 am

      I love to hear this Denyse, you’ve gotten so creative with it! I need to try it on corn, that sounds amazing…

  • Reply
    March 15, 2018 at 8:34 am

    It looks amazing! Do you have to strain out the chillies ? Can you just leave them in it?

    • Reply
      March 15, 2018 at 8:39 am

      You can leave them in, for sure.

  • Reply
    March 11, 2018 at 1:17 pm

    i have a question if your still on here i made pepper honey and the recipe says to refridgerate . i didnt think youhad to refridgerate honey??

    • Reply
      March 11, 2018 at 4:40 pm

      I’m not sure where you’re seeing that, you can store your honey at room temperature if you like!

  • Reply
    October 15, 2013 at 4:51 pm

    If you wanted to make a larger batch for gifts, would you need to process the jars of honey in a canner???

    • Reply
      October 15, 2013 at 5:21 pm

      I’m not sure, Margaret, but if you start with clean dry jars, it should keep a couple of months, I would think.

  • Reply
    October 15, 2013 at 12:03 am

    For hot-taste lovers like me this seems to be the perfect honey. I will definitely prepare your recipe! Thanks for sharing!

  • Reply
    November 8, 2012 at 4:28 am

    I love this idea! My cousin makes a fantastic jalapeno jelly and I keep meaning to ask for her recipe. I love the heat alongside the sweet condiments.

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