Hot Sauces are not a new invention, that’s right, they have actually been made around the world for centuries. Luckily for us, you can now buy sauces of varying heat, colour, consistency, and flavour from pretty much anywhere; it just keeps hotting up! We suggest adding a hot sauce or two to your pantry cupboard this lockdown, either pick one up the next time you are in the shops or make one yourself. You may just find yourself adding it to everything.
You heard it here first, but if you’ll take a tiny bit more persuading, our friend Ottolenghi makes a Aleppo and Ancho Chilli – “it’s great with grilled meat or fish, or to add to sandwiches and salads”. One of the new ‘hot’ trends we have discovered, and are loving, is ‘Hot Honey’. It’s not widely available to buy, but so easy to make. Although Fortnum and Mason do sell a Chef’s Smoked Chipotle Honey which sounds insane! Give it a go and let us know how you get on.
Social Pantry Hot Honey
To make a simple Hot Honey you will need a glass jar with a lid or a heatproof sealable container to store it in, it will keep in the fridge for 2-3 weeks.
350g Pasteurised Runny Honey
6-8 Dried Chilis OR 4 Fresh Chilis, both roughly chopped with seeds
1 tbsp Apple Cider Vinegar
- Place both the honey and the chopped chilis in a small saucepan over a gentle heat. Bring to a low simmer for about 30 minutes, keep checking and stir regularly. Stir in the apple cider vinegar and remove from the heat. While hot, strain straight into the container and allow to cool.
We know that sugar and spice can work with both sweet and savoury dishes, so here are our top 8 suggestions for you to try at home:
- Drizzle over goat’s cheese flatbreads.
- Pour over pancakes and bacon.
- Squeeze hot honey into boiling water with lemon for a warming, soothing tea.
- Marinade chicken with hot honey, soy sauce, lime, garlic and ginger.
- Drizzle over soft scrambled eggs.
- Mix with mayo as a dip for fried chicken.
- Add a perk to your hollandaise.
- Stir through veggies or pulled pork and pile in tacos.
If you want to make some more lockdown treats, try our 50/50 Burger
Blog by Sarah, Head Development Chef