Roasted Habanero Honey

Spice up your honey with one of the worlds hottest peppers. You control the heat and it compliments most traditional Mexican desserts.

Ingredients:

• 8 ounce jar of honey
• One habanero pepper
• Serve with sopapillas, etc.

Directions:

With long tongs place one habanero pepper on a piece of aluminum foil and place under a preheated oven broiler. Rotate pepper with long tongs until all sides are roasted. Pepper will soften and turn slightly black on all sides. This does not harm flavor. It is expected. This will take about two minutes. Remove from oven. With a knife and fork, cut off stem and cut pepper open lengthwise on one side only. Remove all seeds by scraping. Discard all seeds and stem. Place the gutted habanero pepper in the jar of honey. With the lid back on turn the honey jar upside down. The pepper will naturally float to the bottom of the jar after a few seconds. Repeat this process until the pepper is back on top of the jar next to the lid. Remove the pepper with the fork and stir honey thoroughly. Taste to see if the honey has reached the desired level of heat that you prefer. If not, keep repeating the process. The longer the pepper remains in the honey the hotter the honey will taste. You will be amazed at how fast the honey will become hot with just contact with this, one of the hottest and most delicious peppers in the world. Discard the habanero pepper in the aluminum foil when finished. This recipe will work with one pepper to a 16 ounce jar of honey, also.

Number of Servings: about 30 (teaspoons)

Notes from the Cook: This is a healthy, all natural recipe of sweet meets heat containing vitamins, minerals and antioxidants. It is delicious in/on Mexican Sopapillas, cornbread, etc. Honey has always been soothing to hot and spicy.