I like to make hot honey and keep it in the original honey jar, its great on pizza. This fact was not initially known to the food thief in the shared house I used to live in.
Back when I was a kid, I once decided to cook potato salad. This particular recipe calls for mayonnaise, so I decided to make some mayonnaise. My go-to acid is apple cider vinegar, and I thought it looked a bit darker than usual but I didn’t think much of it.
Once the mayonnaise was finished, I tasted it, and it was weirdly disgusting. I tried saving it, but gave up and re-did the whole thing. Which again turned out vile. I couldn’t figure out why exactly it was gross, but it had this really off-putting heady flavour that just didn’t work at all. Called on my mother to test it, and she also went “yeah that’s pretty gross.”
Turns out this skank had fucking poured some old red wine she’d found in the back of the pantry, into an apple cider vinegar bottle, because she figured it was on its way to become red wine vingegar and somehow the apple cider vinegar bottle is more suited than the red wine bottle it was already in? I guess it had started turning into vinegar, on account of it having soured and worked perfectly well in the mayonnaise emulsion, but it was still vile.
I just grab a selection of what ever Aldi has in stock. Tbh I don’t really know the types of pepper that well, but it’s a supermarket so it’s not going to be too spicy - and if it is, it’s so cheap to make I’ll just make another but that hasn’t been an issue yet.
Dice a packet of chilli peppers and add to a pan with a jar of honey, cook gently for a while. Pour back into jar through a sieve once it has cooled a little but still warm so it flows easily.
I like to make hot honey and keep it in the original honey jar, its great on pizza. This fact was not initially known to the food thief in the shared house I used to live in.
that at least sounds like a problem that solves itself
Back when I was a kid, I once decided to cook potato salad. This particular recipe calls for mayonnaise, so I decided to make some mayonnaise. My go-to acid is apple cider vinegar, and I thought it looked a bit darker than usual but I didn’t think much of it.
Once the mayonnaise was finished, I tasted it, and it was weirdly disgusting. I tried saving it, but gave up and re-did the whole thing. Which again turned out vile. I couldn’t figure out why exactly it was gross, but it had this really off-putting heady flavour that just didn’t work at all. Called on my mother to test it, and she also went “yeah that’s pretty gross.”
Turns out this skank had fucking poured some old red wine she’d found in the back of the pantry, into an apple cider vinegar bottle, because she figured it was on its way to become red wine vingegar and somehow the apple cider vinegar bottle is more suited than the red wine bottle it was already in? I guess it had started turning into vinegar, on account of it having soured and worked perfectly well in the mayonnaise emulsion, but it was still vile.
Your mom? Hahaha, kind of deserved
Aye, my mother’s a nasty piece of work, for various other crimes not related to gastronomy. I’m a bona fide son of a bitch.
I love hot honey! What do you use for your peppers?
I just grab a selection of what ever Aldi has in stock. Tbh I don’t really know the types of pepper that well, but it’s a supermarket so it’s not going to be too spicy - and if it is, it’s so cheap to make I’ll just make another but that hasn’t been an issue yet.
Plz share recipe!
Dice a packet of chilli peppers and add to a pan with a jar of honey, cook gently for a while. Pour back into jar through a sieve once it has cooled a little but still warm so it flows easily.
Fresh or dry peppers, what’s your weight ratio?
Fresh, but I think you are mistaking me for someone that measures things.
I am, I just don’t know how big a packet of peppers is 😅
Maybe 5-10 peppers?
How long do you keep it for? Sounds like botulism could be a risk after a week.
It keeps for years, it’s honey
Sure the honey is honey, but the peppers aren’t, and they’re adding moisture and creating small anaerobic places for botulism to potentially grow.
I’m not an expert so I can’t say for sure, but without the advice of one, I’d be careful.
pH is low enough to not matter
don’t like the chunks of pepper in your honey?
I’m too lazy to strain things out. I just choice to say I prefer it with chunks.