Spicy honey | Recipes El Comidista EL PAÍS

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Spicy honey has become one of the fashionable condiments, and for a reason: the sweet and spicy combination – and also a little acid and salty, if you like – has a lot to contribute to a multitude of dishes and preparations. Preparing it at home instead of buying it already made has many advantages: you make sure of the quality of the honey and you can also adjust the type of spiciness and intensity you are looking for. You can also decide if you want to add a pinch of salt and vinegar – highly recommended to balance its sweetness, especially if you are going to use it alone and not as an ingredient in sauces and others – or leave it as is.

Although we can use any type of honey, I would recommend doing it with a soft one, for example that of milflores -which is also usually cheaper-, since the more neutral the taste of the honey, the more the different flavors and nuances that we add will be appreciated. . For example, you can use six fresh jalapenos cut into slices, and leave more or less amount of seeds depending on how spicy we want the honey to be. With less spicy chilies, such as fresh Chinese chilies, we will achieve a more aromatic and less intense result, with more powerful varieties such as the scorpion or trinidad moruga, we will obtain a honey that is not suitable for all audiences.

With dried smoked chili peppers such as chipotle -which is smoked jalapeño-, morita -smoked red jalapeño- or pasilla we will have less spice and more aroma: when we use dried chili peppers we can remove the peduncle and chop them, to increase the display surface and that the flavor is transferred better. Can it be made with chili peppers from the supermarket? Of course, a few whole chillies -which we will go through the mortar- or directly in flakes will be more than enough.

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How to hit the spiciness point? The answer to this question is only available to those who are going to eat it: it all depends on what you like spicy, what are you going to use it for, etc. Do you want to use more than one variety? Combine them to taste, always taking into account their characteristics. Write down this information and do not skip it: always use gloves to handle the chili peppers, there are varieties that can leave you an eye out for combat if you rub them after handling them (yes, no matter how much you wash your hands several times). Capsaicin – the substance that makes chili peppers sting – has a bomb-proof resistance.

To be able to refine to the maximum, what is important is to try the chili you are going to use beforehand -when you go to do it remember that the tip is less itchy than the rest, better do it from the middle part- and keep in mind that the seeds They have a lot of capsaicin when deciding what percentage of them to leave. Do not suffer either because if you have passed, you can mix it with more honey to dilute it and make it less hot -heat it a little will help-; As if you fall short, you can repeat the infusion again with more chilies.

What can you do with it when it’s ready? The question would rather be what you can not do, since its applications are almost endless: from dressing some chicken wings, a salad of spinach, nuts and gorgonzola, accompanying a cheese board – although in less quantity than if it were a jam or jelly-, in cocktails, accompanying a fondue, raclette or a melted cheese sandwich, on top of some battered aubergines … come on, your imagination sets the limit.

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Difficulty

The one to get the type and amount of chili right.

Ingredients

  • 300 g of honey
  • Chiles to taste (see text above)
  • 2 tablespoons apple cider vinegar (optional)
  • 2 pinches of salt (optional)

Preparation

  1. Heat the honey in a saucepan over very low heat in the smallest stove that we have, together with the chopped chili peppers, salt and vinegar (if you want to use these ingredients).
  2. Leave on low heat for about five minutes, let it cool down and marinate at room temperature for 48 hours.
  3. If you want to enhance the spiciness, reheat until it boils after 24 hours.
  4. After 48 hours, reheat in the same way as the first time and strain through a mesh or Chinese strainer to remove solids. If residues remain, pass through a finer strainer, a cheesecloth or a clean cotton cloth again. Transfer to a jar or jar that closes hermetically and reserve in a cool and dry place.

If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]

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George Holan

George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.

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