Introduction: Hot Pepper Simple Syrup
Simple syrup is exactly that. It's simple. Because it's so easy to make I usually stick to small batches meant for a gathering. Simple syrup, especially spicy simple syrup, adds a great kick to your cocktails and mocktails. Jalapeno simple syrup is a particularly good addition to your strawberry margarita. Sugar is a great way to cut the heat of a hot pepper so you can taste more of the flavor and not feel like you're on fire.
The uses for simple syrups are endless. They can go in your adult beverages, non-adult beverages (strawberry jalapeno lemonade, anyone?), in your baking or cooking. Add it to cupcake frosting or on top of ice cream, the ideas are endless.
I had hoped to do this Instructable with Ghost Peppers, but I couldn't find fresh ones anywhere. My local Whole Foods was able to put it on their order list, but recently informed me the peppers wouldn't be available until sometime in May.
Step 1: Ingredients
1 cup of water
1 cup of sugar
1-3 hot peppers of your choice (jalapenos, habaneros, etc. are all good choices. I couldn't get my hands on fresh Ghost Peppers sadly).
The 1:1 ratio will fill a small flip top bottle nearly to the top.
The smaller Wreck container is 3/4 water to 3/4 sugar and has habaneros.
*This recipe can be easily decreased or increased.
Step 2: Prep Peppers
First and foremost, use gloves of some sort. It'll save you a lot of hassle later when you accidentally touch your face and don't have a burning sensation from the pepper oils.
Wash and slice your peppers. The heat comes from the seeds and veins, so for a very mild syrup you want to remove the seeds and veins, for medium heat leave about half. You can always stick more seeds or peppers into your simple syrup after its cooked to infuse and get more heat.
Also, it's super easy to make so make sure you write down how many peppers were used and whether or not it was too little or too much.
Step 3: Cook
Mix the water and sugar in a pan and dissolve sugar over medium heat, let come to a boil. After boiling for a minute or so, lower the heat and add the peppers. Let simmer for about 10-15 minutes. Stir occasionally, taste testing as you go.
Step 4: Strain and Bottle!
When you are satisfied with the flavor and amount of heat, remove the syrup from the stove and pour into whatever container you plan to keep it in. I usually use small flip top bottles and a funnel. Allow to cool before putting the lid on.
The cooked peppers can be used as a garnish, can be eaten as is, or saved for another recipe. Candied jalapenos are quite tasty.
The syrup should stay good in an airtight container in the fridge for about 2 weeks.