Pimenta de Neyda Hot Honey

This homemade hot honey brings a delicious kick to everything from roasted vegetables and pizza to cheese boards and toasted sourdough with crème fraîche.

Ingredients:
1 cup honey
¼ to ½ Pimenta de Neyde pepper, thinly sliced (start with less for milder heat)
1 tablespoon apple cider vinegar
Pinch of flaky sea salt, optional

Directions:
1. Combine the honey and sliced pepper in a small saucepan over low heat. Warm gently for 5–8 minutes, stirring occasionally, until the honey is fragrant and infused with the pepper’s heat. Do not allow it to boil.

2. Remove from the heat and let steep for an additional 5 minutes. Taste carefully, allowing a small sample to cool first. For more heat, let the peppers steep a little longer.

3. Strain the honey through a fine-mesh sieve to remove the pepper pieces. Stir in the apple cider vinegar and a pinch of flaky sea salt, if desired.

4. Allow to cool, then transfer to a clean glass jar. Refrigerate and use within 2 weeks. The honey will thicken when chilled; gently warm the amount needed before serving.

A little tip: Pimenta de Neyde peppers are exceptionally hot, so start with a small amount and adjust to your liking. Wear gloves when slicing, and avoid touching your eyes or face while handling the peppers.