Habanero Peach Hot Honey Glaze
There isn’t much we wouldn’t do with this hot honey glaze. Yes, it’s terrific on Glazed Habanero Peach Chicken, but it’s got so much to offer. This would be delicious baked onto ham, daubed onto chops, served with grilled or roasted seafood, or thinned out with just a touch of water and used as a salad dressing. You could even dip the rim of a glass into this glaze for a salty, spicy margarita garnish.
As an added bonus, this glaze comes together very easily, with no more than five minutes of cooking and enough attentiveness to make sure it doesn’t boil over. It will thicken as it cools so take it off the heat just before you think it will be the perfect consistency. And make sure you taste it before declaring it done; sugar can counter the effects of heat so you may want to add more of the seasoning than you would initially expect.
1/2 cup honey
1/2 cup Granulated Brown Sugar
1/2 cup Granulated Molasses
1/2 cup apple cider vinegar
2 Tablespoons butter
2 Tablespoons corn starch
1 Tablespoon Dijon mustard
2 teaspoons Habanero Peach Rub, plus more to taste
1. Put all ingredients in a small saucepan over medium heat.
2. Stir constantly until all ingredients are combined, sugars have dissolved, and butter has melted.
3. Let the glaze simmer gently for 1-2 minutes, stirring occasionally. Do the “spoon test” every minute until the glaze is ready, by dipping a spoon into the glaze and running a finger through back of the spoon. If the glaze remains separated where you ran your finger, it is thick enough to take off the heat. Taste and add more Habanero Peach Rub, if desired.
4. When glaze is ready, remove from heat. Let cool before using. This can be stored, refrigerated, for 1-2 weeks.