How to Make It
Combine 8 red Fresno chiles, sliced in half and seeded; 8 dried chiles (such as Thai, red Fresno, or jalapeño), crushed; and 4 cups light honey (such as clover) in a small saucepan. Bring to a simmer over medium-high, and simmer until infused, 4 to 5 minutes. Remove from heat; cool 10 minutes. Pour honey through a fine wire-mesh strainer into a bowl; discard chiles. Divide honey evenly among 4 (1/2-pint) jars.
For the longest shelf life, refrigerate up to 4 weeks and bring to room temperature before use. The honey will keep 2 weeks if stored at room temperature.