Panamanian Hot Honey

Ingredients

• 0.75 cup honey
• 0.25 cup cane syrup (sugar cane molasses)
• 1 ají chombo pepper (thinly sliced with seeds)
• 3 ají trompito peppers (thinly sliced with seeds)
• 1 palo cinnamon
• salt (a pinch)
• 1 tsp white vinegar

Steps

1. 1

   Thinly slice the ají chombo and ají trompito peppers, keeping the seeds inside to maximize heat and flavor.

2. 2

   In a small saucepan, combine the honey and the cane syrup.

3. 3

   Add the sliced ají chombo, ají trompitos, and the cinnamon stick to the honey mixture. Stir gently to combine.

4. 4

   Cook over minimum heat for 15 minutes. It is crucial that the mixture never comes to a boil.

5. 5

   Turn off the heat and add the white vinegar and the pinch of salt. Mix well.

6. 6

   Let the honey rest uncovered for at least two hours so the flavors can infuse properly.

7. 7

   Bottle the honey, seal the container, and store at room temperature.

Notes

This honey is excellent with patacones, pizza, fried chicken, eggs, or even rice. The ají chombo provides the intense heat, while the trompitos provide the characteristic flavor.

Nutrition per serving

• condiment
• spicy
• panamanian
• honey
• accompaniment
• vegetarian
• gluten-free