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. Be sure to check out my complete collection of sous vide recipes.
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.
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
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!
Video
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®
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
- Sous Vide Grapefruit Infused Gin
- Homemade cucumber infused gin
- Sous Vide Lemon Curd
- Sous Vide Pomegranate Curd Recipe
- Sous Vide Blood Orange Curd
- Sous Vide Homemade Limoncello Recipe
- How To Cook Asparagus Using Sous Vide
- Sous Vide Hollandaise
- Sous Vide Vanilla Extract
- Sous Vide Mascarpone Cheese
- Lilac Infused Alcohol
- How to perfectly cook shrimp
- Sous vide corned beef
- Whole30 Avocado Toast with a Perfectly Poached Egg
- Sous Vide Vanilla Bean Honey
- Sous Vide Infused Hot Honey
- Homemade clotted cream
- Egg yolk croquette
Leave a Reply