For our chile syrup, we use three different kinds of peppers: fresh jalapeno peppers, fresh poblano peppers, and smoked and dried ancho chiles. We (by which I mean I) slice the fresh peppers into rings to prep them for the pot. I use kitchen shears to snip the dried ancho chiles into smaller pieces. Here you can see all the kids in the pool:
|A blend of peppers creates a balanced syrup that doesn't set your mouth on fire.|
I'd like to tell you more details about our process, but then I'd have to kill you.
After we funnel the syrup into bottles, hand-cap and label each bottle, you see the finished product:
|2 oz. samples|
Here are more adorable little 2-oz. bottles, all packed snug in their beds and ready to go out on that big brown truck:
These particular bottles are going out to Julibox, a very cool company that delivers subscribers a curated box of spirits and mixers. You can read more about them here.
Forrest and I love our Three Chiles Syrup- it's one of the most versatile flavors in our collection. There are lots of cocktail recipes that call for this syrup, but it's so easy to improvise when you have an ingredient that compliments virtually every spirit (tequila and rum, of course, but also mezcal, whiskey, vodka, and more). Three Chiles Syrup makes an excellent glaze for meats or vegetables (think brussels sprouts with garlic, ginger, and a Three Chiles drizzle) and adds a little bit of sweetness, smoke, and spice to salad dressings and sauces.
I'll leave you with this recipe for a Mexican hot chocolate- it's sweet and chocolatey with mild heat from the peppers.
2 cups milk (I used organic 1% milk)
1 tablespoon unsweetened cocoa powder
1 tablespoon Royal Rose Three Chiles Syrup
cinnamon stick, for grating
Heat the milk until very hot, then whisk in cocoa and Three Chiles Syrup until smooth. Pour into mugs and grate fresh cinnamon to taste. Makes 2 servings.