Two words: “Habanero Honey”

A neighbor brought over some fresh, home-made bread as a Christmas gift, and they brought honey butter along with it. Feeling munchy and just a little low this evening, I spread some honey-butter on a slice of the bread, took a bite, and thought “needs more honey.”

The honey is in the cupboard over the stove. Reaching up for it my eye was caught by the bottle of “XXXTRA HOT” habanero sauce I got at Walmart for $1.69. It’s mild by comparison to the OTHER stuff I doctor my spicy foods with, but it’s still at least an order of magnitude past Tabasco, which I can just about drink straight.

Anyway, my mind was on hot sauce as I drizzled honey over this slice of bread. I finished the bread off, and my mind was still on hot sauce. Specifically, “what would hot sauce be like in honey? And what would I put it on?” And then it came to me… WARM TORTILLAS.

I had all three necessary ingredients. I began. The recipe goes like this:

1 tbsp honey
1 drop 25,000-ish Scoville habenero sauce
1 tortilla

Mix the first two ingredients. Warm the third. Dip the third in the mixture, and eat up.

It was amazing. It was a total pick-me-up, and not just because of the sugar. Capsicum, how I love thee…

–Howard

11 thoughts on “Two words: “Habanero Honey””

  1. I’m beginning to think habenero mixes well with just about anything.

    I still have nigh-ecstatic recollections of my first experience with habenero peach pie.

    Let me tell you, French vanilla iced cream never tastes so good as when it is served with habenero peach pie.

    1. Habanero doesn’t mix with yeast breads, in my experience. I spent months and endless pounds of flour trying to find or tweak a hot-pepper bread recipe that would rise correctly, with good texture and flavor … no go.

      Perhaps the yeasties just go belly-up and die when they are surrounded by hotties?

      Frustrating, because we had a huge garden at the time, and I was trying to come up with some way of getting rid of/getting use out of HUNDREDS of jalapenos and hotties.

      1. Same thing happened to a friend who grew “a few” pepper plants, he had them dried, canned, ground and used them constantly.

        Good stuff

        Bake bread. Then before too cool baste with egg whites and pepper. This is a guess as to how that was done on one bread I tried but it was a black pepper sprinkled on.

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