Garlic and Chili Infused Honey (Spicy Honey Sauce)
How to make delicious garlic and chili-infused honey sauce perfect for using as a marinade, spread, drizzle, and more! All you need is just 3 ingredients and a few minutes to prepare this spicy honey sauce (and your new obsession, if you’re anything like me!)
Make sure to sterilize a jar by washing it in boiling soapy water and allowing it to dry completely.
Peel and grate or mince the garlic. If grating, you can do so directly into the jar.
Add the chili and honey in the jar, mix well with a sterilized tool, and then add a lid and allow it to infuse for 4-5 days at room temperature to infuse.If you use raw honey, then it may begin to ferment. In this case, I recommend ‘burping’ the jar daily. To do this, just open the lid to allow any built-up gases to release and close it again. The garlic will also release juices into the honey, making it more liquidy in consistency.
How to Make Ahead and Store?
Because of the garlic in the honey, I recommend storing this in the refrigerator and consuming it within 2 weeks. If you don’t include garlic, you can keep the spicy honey in the fridge or a cool, dark cupboard for 3 months. If using fresh chilies, then aim to use it within several weeks and keep it stored in the fridge.Note that if you store the honey in the fridge, it will solidify somewhat, so you’ll need to bring it to room temperature before using it.
For chili honey: if you want, you can omit the garlic entirely and just create chile honey. This will make it more versatile to use with sweet recipes like over ice cream, waffles, pancakes, etc.
Adjust the heat: using different types of dried chili and adjusting the amount you use will affect how hot the honey is.
Make sure to store it properly: depending on if you include garlic, and fresh or dry chilies, the storage method and shelf life will vary. Refer to the recipe card for my recommendations.
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