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tinctures and simple syrups
1 Cup
24 hours
10 minutes
1 Serrano Chili-cleaned, deseeded, and thinly sliced.
1 Cup Granulated sugar
1 Cup Water
Heat the water and sugar in a small saucepan over medium low heat.
Simmer, stirring often until the sugar has fully dissolved and the liquid is clear-for about 1-2 minutes.
Remove the pan from the heat, add the chilis to the syrup and let cool.
Pour the syrup into an airtight container and store in the refrigerator for at least 24 hours to let the chili oils meld with the syrup.
Strain the syrup before each use. You can store it for up to 2-3 weeks in the refrigerator.
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