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Recipe Detail Page
Chili Honey
Spring 2012
Adrian recommends deseeding one of the peppers if they’re too spicy. They’re usually not, butt his year’s crop has been spicier than usual.
1 tbsp (15 mL) sesame oil
½ cup (125 mL) finely chopped ginger
1 tsp (5 mL) finely chopped garlic
2 tbsp (30 mL) finely chopped shallot
2 tbsp (30 mL) seeded, finely chopped hot red peppers
½ cup (125 mL) sugar
¼ cup (60 mL) water
1½ tsp (7 mL) grated lemon rind
1 tbsp (15 mL) grated lime rind
Kosher salt to taste
1 Heat a small pot over medium heat. Add sesame oil, then add ginger, garlic, shallots and hot red peppers and sauté until softened, about 2 minutes. Add sugar and water and stir until sugar dissolves. Let simmer gently for 10 minutes or until honey-coloured and slightly thickened. Do not stir while simmering as this can cause crystallization. Transfer to a bowl, add grated lemon and lime rind. Let cool and season with kosher salt.
Makes about ¾ cup (175 mL)
