Recipe courtesy of Jere Waquie
Episode: Eat the Heat
Save Recipe Print
1 hr 30 min
1 hr 15 min
15 min
about 3 cups



Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid.

Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors.

This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Chile Relleno

Recipe courtesy of Carla Rodriguez

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Chile Con Queso

Recipe courtesy of Ree Drummond

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Glazed Baked Ham

Recipe courtesy of Ree Drummond

Red Beans and Rice

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories