Hot Pepper Honey

Hot Pepper Honey

This week I wanted to take some time to showcase all of the amazing hot peppers we have available.  No matter what level of heat you prefer, each week we have the option to pick a few hot peppers and add them to our share.  Jalapenos, Long hots, Cherry bombs, Habaneros, Serranos, and Poblanos were all available to us this week.  You can honestly use any of these in this recipe- but the spiciness will vary depending on the type of hot pepper you use.

The recipe below uses jalapenos, but feel free to substitute another hot pepper depending on your own preference.  If jalapenos are too spicy, use poblanos.  If jalapenos don’t provide enough heat, use cherry bombs or habaneros.

Hot Pepper Honey

1 cup honey
2 jalapenos (or sub with another hot pepper)

  • Place honey in a medium saucepan.
  • Remove stems from jalapenos and slice into rounds. Place sliced jalapenos in with the honey.
  • Heat honey/jalapeno mixture to a low simmer. Allow to simmer for 30 minutes.  Mix every few minutes.  Do NOT boil.
  • Let cool for 1 hour. Reheat quickly just so that the honey is thinner and easier to strain.
  • Strain out the jalapenos and seeds. Place honey in sealed container and store in the refrigerator.
  • You can either throw out the jalapenos or save them and serve as a side. Because they simmered in the honey, they are now candied (still spicy but with a sweet twist).


*This Hot Honey can be used in so many different ways.  Pour it over a log of goat cheese and serve with some crackers.  Spread it over a bagel with cream cheese for a fun twist on this classic breakfast.  Add it to dressings or marinades for a sweet, but spicy flavor (see dressing recipe below).  Sweeten a refreshing drink or cocktail with it (see margarita recipe below).

Hot Pepper Honey Salad Dressing

1/3 cup olive oil
4 Tbsp apple cider vinegar
1 Tbsp + 2 tsp hot honey (recipe above)
1 garlic clove, minced
½ tsp sea salt

  • Mix all ingredients together in a small bowl. Make sure the honey gets fully incorporated.  You can even blend the ingredients if you want.  Store in refrigerator until ready to use.

*We used this dressing over a salad of lettuce, spinach and thinly sliced radishes from this week’s share.

*Feel free to use this dressing as a marinade as well.  It pairs really well with chicken.

Spicy Margarita

1 ½ cups lime juice
½ cup lemon juice
3 cups ice
1 cup water
¾ cup alcohol**
½ cup hot honey

For glass rims- 2 Tbsp lime juice, 3 Tbsp fine sugar (see below for suggestions)

For garnish- lime slices

  • Combine all ingredients in the pitcher of a blender. Blend well.
  • Get two small plates. Pour lime juice in one and fine sugar in the other.  You can use so many different sweeteners here- regular sugar, maple sugar, coconut sugar, monk fruit, etc.  Just make sure the sugar is fine.  You can throw it in a coffee grinder if you need to.
  • Dip the rim of each glass in the lime juice and then in the sugar.
  • Pour the blended margarita into the glasses. Garnish with lime slices.
  • This recipe makes a whole pitcher. Feel free to enjoy with friends.  You can also blend without the ice and refrigerate the mixture.  When ready to use, just add the ice, blend again, and serve.

**We prefer vodka, but traditional margaritas use tequila.  Either work fine.  If you want to make a non-alcoholic drink just substitute the alcohol for additional water (or you could use club soda instead).

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website:

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