Red Hot Candied Chilli Peppers
An easy, tongue tingling sweet garnish.
1. Slice some mild or medium red chillis.
2. Poach in a spiced sugar syrup of 1 cup water, 1 cup sugar and whatever spices you like (ginger, cinammon, cardamom etc.) for about 20 min.
3. Drain the chiilis (save the syrup). Lay on a baking tray, & cook in a low oven (90 degrees C) for around an hour, until crisp.
Use to garnish mains, desserts, drinks, or as a surprising spicy sweet.
(The leftover syrup is great for mixing into cocktails for a bit of extra kick.)
1. Slice some mild or medium red chillis.
2. Poach in a spiced sugar syrup of 1 cup water, 1 cup sugar and whatever spices you like (ginger, cinammon, cardamom etc.) for about 20 min.
3. Drain the chiilis (save the syrup). Lay on a baking tray, & cook in a low oven (90 degrees C) for around an hour, until crisp.
Use to garnish mains, desserts, drinks, or as a surprising spicy sweet.
(The leftover syrup is great for mixing into cocktails for a bit of extra kick.)