Homemade Hot Honey Sauce (Print Version)

# Ingredients:

→ Base

01 - 120 ml high-quality honey

→ Heat & Flavor

02 - 0.75 teaspoon dried chili flakes, adjust to taste
03 - 0.25 teaspoon chili powder
04 - 1 teaspoon freshly squeezed lemon juice, or to taste
05 - 0.25 teaspoon grated lemon zest, optional

# Instructions:

01 - In a small saucepan, combine honey, chili flakes, chili powder, lemon juice, and grated lemon zest if using.
02 - Warm over low heat, stirring, until honey is hot and fluid. Do not allow the mixture to boil.
03 - Remove from heat. Allow to cool briefly, taste, then adjust seasoning to preferred level of heat and acidity.
04 - Pour hot honey into a clean, airtight glass container. Store at room temperature for up to 2 weeks.

# Notes:

01 - Select organic or raw honey for optimal flavor and quality.
02 - Start with smaller amounts of chili and lemon, then adjust; intensity of heat varies by chili type.
03 - Avoid boiling honey to preserve natural enzymes and nutrients.
04 - For additional flavor complexity, consider adding garlic powder, a pinch of salt, or a knob of butter.

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