Jalapeno Honey

There she is again, with her pipe dreams of selling bottled sauces in every supermarket; a true household name – this time with something that will blow your socks off.

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#Hotter than #hell. My #jalapeno #honey #damndaniel #flipflop

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The fridge was empty with the exception of some cheap and cheerful glazed ribs and a bag of slightly wilted salad and with an absolute hankering for some BBQ-saucey goodness, this bad boy was conceived. I’m all about the balance, especially when that balance is either delicately drizzled over your salad or your meat is completely drenched in it. This was more stable than a tightrope walker – jalapeno brine provided the salt and the peppers the heat, and the sticky honey was quite literally the glue that brought it all together, adding a much needed sweetness to quell the fire.

The method was easy. Scramble around your kitchen until you find something spicy, which in my case was a 3 month old (probably!) jar of jalapenos (which seemed to get hotter with age). Take 50g and throw them into your trusty, most versatile Nutribullet (not sponsored), taking care not to rub your eyes. Throw in 2 tablespoons of honey (brown sugar would probably also work, or whatever hipster honey alternative of choice may be) and 2 tablespoons of ketchup (mine is reduced sugar and salt – who’s the hipster now?) and blend until it’s as smooth as you want it. For me, hot sauce should always be smooth.

The smallest drizzle will satisfy and works out to be super low calorie because you don’t need much. (Eat half as much, half the calories, amirite?)


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