Step 1

Place a small sauce pot over medium-low heat. Add the honey and crushed red pepper flakes. Stir the honey continuously as it comes to a simmer.

Step 2

Once the honey starts to simmer, lower the heat if needed to ensure it does not boil. I repeat, DO NOT boil the honey. Allow it to simmer for 2 minutes forming very small bubbles, stirring continuously. Then remove it from the heat.

Step 3

Stir in the apple cider vinegar and salt. Stir well to dissolve the salt crystals.

Step 4

Then place a fine mesh sieve over a glass measuring pitcher. Pour the honey into the strainer to remove the red pepper flakes.

Step 5

Allow the honey to cool, then pour it into storage jars. Keep the honey in a cool dark place for up to several months.

Step 6

If preferred, you can also leave all or some of the red chili flakes in the honey instead of straining it all out. Just note, if the red pepper flakes are left in the honey it will continue to get hotter over time.