Jalapeno honey is the perfect balance of heat and sweet. Easily infuse jalapeno honey with the help of sous vide in hours, instead of weeks.
Another honey infusion you can make is vanilla infused honey. Also be sure to try my recipe for sous vide cheesecake.
Jalapeno Honey
Start with this hot honey infusion recipe and you will be inspired to create other infused honeys. Try this infused honey in cocktails, poured over cheese or drizzled on pizza.
Jalapeno Honey Ingredients:
- Fresh jalapeno
- Honey
I recommend 1 medium jalapeno for every 4 ounces of honey. Feel free to adjust this to meet your taste.
I have 3 different jars set up here. I will have the other infusions in another post.
In a 4 ounce jar, slice a fresh jalapeno. I include the seeds and membranes as that is where the heat of the pepper is.
Honey Infusion
Cover the jalapeno with honey.
You can use raw honey or a commercial honey. I am using a clover honey from the grocery store.
Commercial honey is pasteurized. Pasteurization is a process that destroys microorganisms with heat. The honey to 145° F (63° C) for 30 minutes. Some will heat to 150° (65.5° C) for 30 minutes and depending on the manufacture the temperature be brought to 170° F (77° C) momentarily. Keep in mind past the maximum hive temperature of 95 degrees F. changes honey’s essential composition and degrades its quality. BUT by pasteurizing the honey it will destroy Clostridium botulinum, found in honey, having been responsible for botulism poisoning. For this reason children under 1 year old should not consume honey.
Place a clean lid on the canning jar and place a ring finger tight on the jar.
Sous Vide Honey Infusion
Set your sous vide circulator to 122°F (50°C) for pasteurized honey.
Set the sous vide circulator to 95°F (35°C) for raw honey. By raising the temperature of raw honey above 95°F (35°C), it changes honey’s essential composition and degrades its quality. It partially destroys honey’s beneficial enzymes.
Process for 2 hours.
Strain the jalapeno from the honey once the time is up.
Store in the jar, closed in a cool dry place.
Drizzle over goat cheese and serve with for a delicious appetizer.
Pour over pizza or swirl in a cocktail for an added kick!
Jalapeno Honey. Sous Vide Infused Hot Honey.
Ingredients
- Fresh jalapeno
- Honey
Instructions
- In a 4 ounce jar, slice a fresh jalapeno. I include the seeds and membranes as that is where the heat of the pepper is.
- Cover the jalapeno with honey.You can use raw honey or a commercial honey. I am using a clover honey from the grocery store.Commercial honey is pasteurized. Pasteurization is a process that destroys microorganisms with heat. The honey to 145° F (63° C) for 30 minutes. Some will heat to 150° (65.5° C) for 30 minutes and depending on the manufacture the temperature be brought to 170° F (77° C) momentarily. Keep in mind past the maximum hive temperature of 95 degrees F. changes honey’s essential composition and degrades its quality. BUT by pasteurizing the honey it will destroy Clostridium botulinum, found in honey, having been responsible for botulism poisoning. For this reason children under 1 year old should not consume honey.Place a clean lid on the canning jar and place a ring finger tight on the jar.
- Set your sous vide circulator to 122°F (50°C) for pasteurized honey.Set the sous vide circulator to 95°F (35°C) for raw honey. By raising the temperature of raw honey above 95°F (35°C), it changes honey’s essential composition and degrades its quality. It partially destroys honey’s beneficial enzymes.Process for 2 hours.
- Strain the jalapeno from the honey once the time is up.Store in the jar, closed in a cool dry place.Drizzle over goat cheese and serve with for a delicious appetizer.Pour over pizza or swirl in a cocktail for an added kick!
More Sous Vide Recipes:
- Sous Vide Turkey Breast
- Sea Bass with roasted tomatoes, corn, olives and capers
- The best eggnog recipe
- Pickled banana peppers
- Sous Vide Creme Brulee
- Sous Vide Cold Brew Coffee.
- Sous Vide Oreo Cheesecake
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