An easy, tongue tingling sweet garnish.
1. Slice some mild or medium red chillis.
2. Poach in a spiced sugar syrup of 1 cup water, 1 cup sugar and whatever spices you like (ginger, cinammon, cardamom etc.) for about 20 min.
3. Drain the chiilis (save the syrup). Lay on a baking tray, & cook in a low oven (90 degrees C) for around an hour, until crisp.
Use to garnish mains, desserts, drinks, or as a surprising spicy sweet.
(The leftover syrup is great for mixing into cocktails for a bit of extra kick.)
1. Slice some mild or medium red chillis.
2. Poach in a spiced sugar syrup of 1 cup water, 1 cup sugar and whatever spices you like (ginger, cinammon, cardamom etc.) for about 20 min.
3. Drain the chiilis (save the syrup). Lay on a baking tray, & cook in a low oven (90 degrees C) for around an hour, until crisp.
Use to garnish mains, desserts, drinks, or as a surprising spicy sweet.
(The leftover syrup is great for mixing into cocktails for a bit of extra kick.)
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And, as a side note, I decided to try this with freshly picked jalapenos (I swear my parents cross-bred theirs with scotch bonnets...). Followed the recipe the same way, but baked for about 2 hours at 200 F. Sweet favor to start out, followed by a nice burn afterwards. If you like spicy foods, with a mild sweet taste, I advise to try this modification out.