2 pasilla peppers fresh sliced (such as serrano or jalapeño)
0.5 teaspoon pepper dried red crushed
1 sprig rosemary fresh (4-inch)
Equipment
sauce pan
Directions
Stir together honey, dried crushed red pepper, kosher salt, sliced fresh peppers, and rosemary sprig in a saucepan. Cook over medium heat 2 to 3 minutes.
Remove from heat; cool completely. Spoon into 1 (8-oz.) jar. Chill 12 to 24 hours. Store in refrigerator up to 2 weeks.
Let stand at room temperature 30 minutes before serving.
Serve with cheese.
PACKAGE IN: Glass Canisters with Wood Lids ($95/set of 3; williams-sonoma.com)
