Chili Infused Heavy Simple Syrup
-2 cups sugar
-1 cup water
-1 cup fresh chilies or hot peppers
Slice chilies/peppers in half. Put the sugar, water and chilies/peppers in a heavy bottom sauce pan. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Remove from heat and let sit in the pan until cool. Strain the cooled syrup retaining the chilies/peppers for another use. Store the syrup in the refrigerator for up to three weeks.
-chilies from heavy simple syrup recipe
-white sanding sugar (available on line at www.surfasonline.com )
Preheat oven to 250 degrees. After you have drained the syrup from the chilies, seed and stem them, then slice into strips. Roll the chili strips in sanding sugar until well coated. Place on a baking sheet lined with a silicon mat or parchment paper. Bake in the preheated oven for 20-30 minutes or until firm and dry. Can be stored in an airtight container for a month or more.
D.R. Diablo Cocktail
-1⁄2 of the same type of chili used to infuse the heavy simple syrup
-1”x 1” piece of lime peel
-1⁄2 oz.fresh lime juice
-1⁄2 oz. chili infused heavy simple syrup
-1oz. white port
Muddle the port with fresh chili and lime peel in a cocktail shaker. Add lime juice and heavy simple. Fill halfway with ice and shake vigorously for 10 seconds. Strain into a stemmed cocktail glass and top off with the tonic. Garnish with a candied chili strip oe lime slice.
Follow standard caramel sauce technique, but substituting the chili infused heavy simple syrup for the sugar and water. Use 1⁄2 cup heavy cream for each cup of syrup.