Participated in the Deceptive Desserts Contest, Participated in the Some Like It Hot Contest. Did you make this project? Heat until sugar is dissolved, let cool, strain out any solids and you’ve got syrup for a few weeks. Simple Syrup is easy: equal parts sugar, water and whatever you want to infuse, from sliced peppers to flower petals. The uses for simple syrups are endless. 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. The 1:1 ratio will fill a small flip top bottle nearly to the top. Lily at Zocalo makes this most tantalizing concoction with muddled ginger slices, lemon, honey, hot water, herbal tea, and her magic pepper syrup. 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. Set over high heat and bring to boil. In a small saucepan, add water and sugar. Allow to cool before putting the lid on. Ingredients 1 cup sugar 1 cup water 3 jalapeno peppers (sliced thin) 2 serrano peppers (sliced thin) 1/2 teaspoon kosher salt 1 tablespoon lemon juice (feel free to use lime or any other citrus) 1-3 hot peppers of your choice (jalapenos, habaneros, etc. Remove from heat and allow syrup to cool. 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. Toss in the chiles and lower heat to medium and simmer a couple minutes, until sugar is completely dissolved. oz. Add it to cupcake frosting or on top of ice cream, the ideas are endless. I couldn't get my hands on fresh Ghost Peppers sadly). They can go in your adult beverages, non-adult beverages (strawberry jalapeno lemonade, anyone? The uses for simple syrups are endless. 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. Made with jalapeno peppers. Adjusting the Spice For a milder syrup, don't cut the pepper. Strain out and discard peppers and seeds. I like to keep mine refrigerated,  but if you get into a little chemistry, you can have counter-stable syrup that will last you 6 months (you’ve got to add a little acid and boil everything about 20 minutes to separate the sucrose into glucose and fructose, but you have to do this without turning the whole pan into caramel…which wouldn’t be a completely bad thing…“cocktail Jen” has a good post for Not So Simple Syrup, here. Candied jalapenos are quite tasty. 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. It's simple. Heat until sugar is dissolved, let cool, strain out any solids and you’ve got syrup for a few weeks. Stir occasionally, taste testing as you go. The recipe is such a simple one that you have never thought of. 1/4 cup dried chilies (for really hot chilies, use less unless you want it really spicy) In a small saucepan, bring all three ingredients to a boil and stir regularly to make sure to dissolve the sugar. Product Details: Rich Simple Syrup Black Pepper Flavor Double-Strength Concentrated Good Food Awards Winner (awarded January 2018 by the Good Food Foundation) Multipurpose Food or Drink Use Makes Up to 16 Drinks Volume: 8 fl. The cooked peppers can be used as a garnish, can be eaten as is, or saved for another recipe. I had hoped to do this Instructable with Ghost Peppers, but I couldn't find fresh ones anywhere. ), in your baking or cooking. are all good choices. Simply place it whole in the syrup. Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English, Social Studies, and STE…. If you want more heat, slice the peppers as directed in the recipe. Continue to cook over low heat for 10-15 minutes. Furthermore, it tastes sweet and hot with bright flavors of jalapeno still mild and comforting. Simple syrup, especially spicy simple syrup, adds a great kick to your cocktails and mocktails.
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