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Friday, October 12, 2012

One More Recipe ! Chili Infused Honey

Chili Infused Honey
-Mild flavored honey
-Dried chili of your choice (we will be using chipolte chilies for their smoky flavor)
You will need at least 2 whole chilies per 8 oz. of honey.

Warm honey in its original container in a water bath in a heavy bottom sauce pan so it is easy to pour. Put the honey and chilies in a heatproof glass measuring cup or beaker.
Return honey and chilies to the water bath and bring temperature to just under 180 degrees. Do not at any time let the temperature exceed 180 degrees. Warm the honey and chilies in the water bath for at least 20 minutes. Put two of the chilies into  each sterilized jar and pour the honey over them. Let cool.
Store infused honey at room temperature.


  1. I know this is an old post, but here goes my questions.....

    Does introducing dried peppers to the honey cause concern for possible botulism? And second, can the infused honey be kept at room temperature indefinitely at room temperature?


    1. Hi Chuck,
      Hope this answers your questions.
      Botulism requires a low acid. moist, oxygen free environment. The kind you create when doing traditional water bath canning of low acid foods. Honey, on average, has a ph of 3.9, also you are not 'canning' it, so there should always be a reasonable supply of oxygen.
      It should be stored at room temperature as long as it lasts.