Spicy Jalapeno Simple Syrup Recipe + Variations!

Prepare the peppers

1. Use gloves when handling chili peppers if you're not experienced or sensitive to chili. And please do not touch your eyes when handling peppers!
2. First, decide how spicy you want your syrup to be.
3. For a mild syrup - Cut the jalapeno peppers length-wise and remove the seeds and white pith inside. Then, slice the pepper into thick slices, and set aside.
4. For a spicier syrup - Cut the jalepeno peppers into thick, round slices and set aside. You can use the seeds and the stem as well.
5. For an even spicier syrup - Add 1 or 2 habanero peppers to the syrup. Place the habanero pepper on a cutting board and then starting half-way down the pepper in the middle, make a cut towards the bottom of the pepper. Then turn the pepper 90 degrees, and make another similar cut on the other side. This way you should have a pepper that has an “X” cut on the bottom half of it, but the whole pepper should be intact. This is done so that the inside of the pepper is exposed when it's in the syrup, but the whole pepper can be fished out intact when needed.

Making the syrup

1. Place the sugar, water, and sliced chilies in a medium-sized saucepan.
2. Heat over medium-high heat, while frequently stirring to dissolve the sugar. Bring the syrup to a boil.
3. When the syrup is boiling, lower the heat so that the syrup reaches gentle simmer.
4. OPTIONAL - Using a cocktail muddler, muddle some of the jalapeno pepper slices in the syrup to release more flavors of the jalapeno. But don't muddle the habanero pepper.
5. Let it simmer (without the lid), for about 10 - 15 minutes. Occasionally stir and keep an eye on the syrup. Do not let the syrup thicken too much, as it might start crystallizing then.
6. While the syrup is simmering, feel free to taste the syrup to check the spice level. If the syrup is spicy enough, you can remove some of the peppers. Especially if you use habanero, this can be removed at any time you like.
7. Make sure the syrup is a little more spicy than you like, since the syrup will mellow out in drinks that you'll be making when mixed with other ingredients.
8. When the syrup has simmered, taste it. You can strain the syrup if you like at this stage and let the syrup cool without any jalapeno or chilies in it.
9. For best results and a stronger flavor, allow the syrup to cool down in the pan WITH the sliced chili. You can let the jalapenos infuse the syrup overnight at room temperature if you prefer.
10. When the syrup has cooled, strain to remove the jalapeno (and habanero - if using). The jalapeno slices will have candied at this point. You could dehydrate them and use them as garnishes, or discard them at this point.
11. Pour the syrup into a bottle or container with an air-tight lid. Use this syrup to sweeten any type of drink you like. I have provided several suggestions in the post.