Chile-Infused Honey

Method

Slice two or three small hot chiles and put them in a saucepan with a cup of honey. Bring it to a bare simmer and hold it there for about an hour — it should never boil. Stir in half a cup of water so the syrup pours cold, then take it off the heat, let it cool completely and strain it into a jar. Keeps in the fridge for a month.