Place the honey in a saucepan and heat up on medium heat.
Using the scissors, cut each chipotle in 2, straight into the saucepan. Follow this with the ancho, cutting it into 4 pieces. Don't worry about the seeds, as we'll be straining the honey.
As soon as you see bubbles at the edges, reduce the heat to medium-low and bring the honey to a simmering point. Then, stir, and reduce the heat to low. Simmer for 2 minutes.
Take the saucepan off the heat and leave the honey and and chillies to infuse for 10 minutes.
After 10 minutes, stir the lemon juice in and strain into a clean jar. I store my hot honey at room temperature. It will keep for 2 weeks.
Notes
If you store your hot honey in the fridge, it will need heating up each time as it will harden.