If using fresh chili peppers, chop off stem and discard. Chop the peppers into thin slices. If you do not want real kick, remove seeds and discard it. Seeds in will infuse more kick to honey. Choose according to your taste preference and spice tolerance levels.
Note: please use disposable gloves while cutting hot peppers. If you do it with bare hands like me, remember to thoroughly wash hands with soap and DO NOT TOUCH YOUR FACE/EYES! It can burn like hell.
In a small sauce pan pour honey.
Add sliced/chopped chili peppers. I used Fresno red peppers for the recipe.
NOTE: use your favorite hot chilie peppers in the recipe - Jalapenos, Fresno, Serano, Holland Red chili, red chili peppers for milder kick, Habanero, scotch bonnet, Thai birds eye chilies for real kick.
Heat honey on low heat, do not cook on high heat as it will boil over a create a complete mess. So hard to clean messy, sticky honey off the stove.
Simmer and cook for 30 minutes to 60 minutes on lowest heat depending on how much flavor of chili you want to be infused in the honey.
Keep stirring frequently to avoid the sides from burning.
Turn off flame. Let chilies and honey sit for atleast half an hour.
You can choose to filter out the chilies from honey before storing or leave it on if you want strong flavors!
Please store hot honey only in glass bottles. I do not recommend storing in plastic or metal jars.
Store hot honey in cool place away from direct sunlight. No need to refrigerate. It will keep for 3 months.