I’ll show you how to make the best jalapeno syrup. And pro tips on how to adjust the spice level while infusing the most flavor to make this spicy simple syrup.
Why I love this recipe
It’s very easy to make and a very forgiving recipe. You can easily adjust the amounts and vary the flavor to your liking. You will learn how to get the MOST flavor from the jalapenos (or other types of chili) that you’ll be using. You don’t have to use jalapenos to make this syrup either. You can use serrano peppers, or any other kind of green chili, OR even red chili peppers. It’s so easy to infuse even more flavor into this syrup, so you can make ever more interesting drinks! Herbs like basil and cilantro go well with this syrup. The jalapenos and other chili that are used to make this syrup can be used for other things too. I.e. no food wastage. I show you how to make a green chili and a red chili spicy simple syrup, and explain the differences, so you can adapt your spicy syrup however you like.
Water
Water and sugar are mixed in equal amounts (1:1) to make a simple syrup. Sugar and water are mixed at a 2:1 ratio for a rich simple syrup. You can adjust the amount of water for the type of simple syrup you prefer. Since I’m simmering the syrup for a little longer than regular simple syrup here, this syrup is a little richer than regular simple syrup, but not as thick as a rich syrup. Please note that the sugar to water ratio is calculated by weight. Not by volume. Volume measurements will not result in accurate simple syrups.
Jalapeno peppers
You can use green or red jalapeno peppers for this recipe. For the jalapeno flavor that we are familiar with, use green jalapenos for an earthy, vegetal flavor. You can also use red jalapenos for a sweeter, fruitier taste.
Other chili peppers
This is completely optional. If you’d like to add more heat to your syrup, add 1 – 2 extra spicy chili peppers. This will depend on your spice tolerance of course, so be mindful. You can use habanero or scotch bonnet peppers or thai chili peppers. Unfortunately, I have not made this recipe with sugar-free substitutes, so I cannot recommend a sugar-free substitute for this simple syrup recipe.
Water substitutes
You would think there is no substitute for water. But there is! You can add a little bit of lime juice or lemon juice to add more flavor to the simple syrup. Just for a pop of acidity and brightness, you can add just a few tablespoons of lime juice or lemon juice. For a stronger citrus flavor with jalapeno simple syrup, like a lime jalapeno simple syrup, you can substitute up to 1/2 the amount of water with lime/lemon juice. The heat from chili peppers comes from a chemical called capsaicin that is present in all chili peppers. Most notably, it’s present in the seeds and the white “pith” inside the pepper. The more spicy the pepper, the higher the level of capsaicin in the pepper. Another rule of thumb that people follow (with some exceptions) is that the bigger the chili pepper, the milder it is, while smaller chili peppers tend to be spicier. Scoville units are a scale that is used to determine the spice level of chili peppers, from 0 (bell peppers) to over 2 million (Carolina reaper). Jalapeno peppers tend to be on the milder side, with about 2000 – 10,000 scoville units.
Green chili and red chili
Chili peppers also come in green and red colors. There is a difference between green and red chilies that is more than just in the color. The longer a chili is left on the tree, it’ll go from green to red in color. Kind of like the ripening of a fruit. Green chili tends to be more crunchy, and has a more earthy, vegetal taste. Some have bitter notes as well. But you can adjust the amount to your liking. Place the sugar, sliced chilies, and water in a saucepan. Heat over medium-high heat and cook the syrup while stirring to dissolve the sugar. When the syrup has come to a boil, lower the heat to a gentle simmer. If you want more jalapeno and chili flavor, use a cocktail muddle and gently crush a few slices of the jalapenos. This is optional. Let the syrup simmer on low heat for about 10 – 15 minutes, while stirring occasionally. Taste the syrup at intervals to check the spice level. If at any point the syrup is too spicy, remove some of the chilies in the syrup, starting from the spiciest chili peppers (such as habanero). After the jalapeno syrup has simmered, turn off the heat and remove the pot from the stove. If the syrup has enough flavor (to your taste), strain the syrup and let it cool down to room temperature. For a stronger infusion, let the jalapeno slices (and other chilis) infuse the syrup as it cools down. Since I do like an extra spicy sugar syrup, I allow the chili to infuse overnight. Strain the syrup and store it in a clean container or bottle with an air-tight lid. The remaining chili peppers might have candied if you left them overnight in the syrup. You can use the candied jalapeno as a garnish, OR dehydrate them to use them later too. Store the syrup in the fridge for about 2 weeks. It’ll last 6 months in the freezer. When it doubt, go milder. The flavor of the jalapeno will shine through regardless!
Spicy margaritas! – This is hands down my favorite way to use jalapeno simple syrup. Jalapeno pairs so well with tequila too. You can also make other variations. Spicy mango margaritas Jalapeno pineapple margaritas Spicy lemonade or spicy limeade – Instead of adding sugar to your lime or lemon juice, add this syrup along with water or soda. I love the spicy kick in a refreshing summer drink. Fruit salad – Add a splash of this spicy simple syrup to fresh fruits. Especially mango, pineapple, watermelon, and other tropical fruits. The sweetness and spicy kick are perfect with fresh fruits!
Cilantro and jalapeno syrup – Add some cilantro stems and roots to the syrup mixture to allow the cilantro to infuse with the syrup. Basil and chili syrup – Add some basil stems and your choice of chili to make a basil infused spicy syrup. Spice chili syrup – Add spices such as cardamom, cinnamon, or nutmeg to a red chili syrup to make a lovely spiced red chili syrup. The fruity sweetness of red chili pairs very well with these spices. Serrano simple syrup – Instead of jalapeno, use serrano peppers. This will be spicier than the jalapeno version. Rhubarb syrup Grilled pineapple syrup Strawberry shrub syrup Peach shrub syrup Blood orange syrup Rose and vanilla simple syrup (falooda syrup)
