Ginger Chile Simple Syrup

Time 15 minutes
Yields Makes 4 cups
Ginger Chile Simple Syrup
(Mariah Tauger/Los Angeles Times)

Combine the sugar and 1 ½ cups water in a small saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar.


Add the ginger and chiles, reduce the heat to medium, and boil for 2 minutes longer. Remove from the heat. Divide the ginger and chiles among 2 pint jars or 4 half-pint jars, then pour the simple syrup into the jars. Seal the jars and cool to room temperature, then refrigerate until ready to use.

Make Ahead:
The simple syrup can be refrigerated for up to 2 weeks.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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