Makes about 1 cup

• 2–4 hot chiles (such as Fresno, Holland, or Thai), thinly sliced
• 1 cup honey

Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat with another chile or 2, remove from stove, and let sit 30 minutes. Transfer to a small jar, straining if desired. Cover and chill.

Do Ahead: Hot honey can be made 3 months ahead. Keep chilled.

Store honey in a cool, dark place to slow oxidation.