Candied chilli
This extremely versatile red candied chilli is a sweet, spicy, and tangy condiment made by simmering sliced chili peppers in a spiced sugar syrup. The perfect condiment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and grilled veggies. It's a real hit with spicy food lovers and it's naturally gluten free, dairy free and vegan.
Equipment
- 1 Sauce pan
- 1 wooden spoon
- 1 kitchen scale
- 1 measuring cup
- 1 knife
- 1 chopping board
Ingredients
- 50 ml red chili sliced
- 150 grams sugar
- 100 ml rice vinegar
- 100 ml water
Instructions
- Combine sugar, rice vinegar and water in a sauce pan and mix.
- Bring to a simmer and slowly simmer until the liquid has reduced by two thirds
- add the sliced chillis and mix well.
- Enjoy!
Notes
- You can adjust the heat by adding or removing the chili seeds. For a spicier version, keep all the seeds or remove them for a milder result.
- Don't reduce the syrup to much as it will thicken once it cools.
- Leave the candied chili to rest overnight is best for the flavors to settle and blend together.
- To avoid chili burn, wear disposable food-safe gloves when slicing. Avoid touching your face, eyes, or mouth. If your skin does start to burn, wash the area thoroughly with soap.
- Don't throw out any leftover syrup! The spicy-sweet syrup is delicious! You can use it as a glaze for grilled meats, fish or veggies or mix it into salad dressings.
