Prepare your chilies: If using whole dried chilies, give them a quick rinse and pat them dry. You can leave them whole or slice them in half lengthwise if you want to infuse more heat.

Combine ingredients: Pour the honey into a small saucepan. Add the dried chilies (or red pepper flakes) and the optional apple cider vinegar and salt.

Gentle heating: Place the saucepan over low heat. You want to warm the honey just enough to make it more fluid and to allow the chili flavors to infuse. Do NOT boil the honey, as this can alter its delicate flavor and texture. Stir gently with a whisk or spoon for about 5-10 minutes, ensuring the honey doesn't scorch.

Infuse and cool: Remove the saucepan from the heat. Let the mixture sit and steep for at least 15-30 minutes to allow the spicy flavors to fully develop. The longer it steeps, the spicier it will become.

Strain (optional): If you prefer a smooth hot honey without any chili pieces, carefully strain the honey through a fine-mesh sieve into a heatproof jar or bottle. Discard the chili pieces. If you like the visual appeal and a more intense infusion, you can leave the chilies in.

Store: Once cooled, seal the jar or bottle tightly. Your homemade hot honey is ready to use!