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Charred jalapeño honey

This can be made with maple syrup or agave instead, and is brilliant on biscuits, pizza, roasted vegetables, and fried chicken.


  • 2 jalapeños
  • 1 large clove garlic, peeled
  • 1/2 teaspoon medium-grained kosher salt
  • 1/8 teaspoon whole cumin seeds
  • 1/2 cup liquid honey


  1. Over a gas flame or on a small, cast iron skillet over high heat, char the jalapeños and garlic until blackened on all sides, two to three minutes for the chilies, and about one minute for the garlic. Pull from heat. When cool enough to handle, rub the skin from the jalapeños, then stem, seed, and chop them roughly. Scrape the chilies into a mortar along with the garlic, then use the pestle to grind to a paste. (Alternatively, simply chop the chilies and garlic finely by hand.) Spoon the purée into a small saucepan. Place over low heat and stir to cook off some of the moisture, about 90 second. Sprinkle in the salt and cumin, then pour the honey over all. Stir until the honey loosens and warms slightly, about 30 seconds. Remove from the oven and let cool. Use honey as is, blend with an immersion blender, or strain, depending on preference. Transfer to an airtight container and refrigerate. Use within two days.

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