Here’s a step-by-step recipe and video for creating this syrup, used in the Coloradoan and Expatriate recipes, among others. The video is optimized for phone viewing – it works best on full screen when viewed on a computer.
Please note: we were making a triple batch of syrup in the video, so your quantities will be less!
- 1½ cups sugar
- 1 cup water
- 1 large Ancho chile (pliable, not brittle)
- 1-2 Morita chiles (also pliable)
- 4″ fresh ginger root, about 1-1.5″ diameter
Step by Step:
1. Remove stems and de-seed the chiles. Place in bowl with hot water for 10-15 minutes to rehydrate them.
2. Wash ginger root, and cut off any bad spots/woody spots. Cut 3½” of it into slices, about 1/4″ thick. Peel remaining 1/2″ if ginger and reserve for later.
3. Remove chiles from water and shake off excess. Rough chop chiles into medium-sized pieces.
4. Add sugar, water, chiles and cut ginger slices to a pot, stir well.
5. Bring to a simmer, and simmer for 5 minutes, stirring periodically.
6. While it simmers, use a microplane zester or small grater to grate the remaining 1/2″ piece of peeled ginger root.
7. Remove pot from heat, and stir in the freshly grated ginger.
8. Allow mixture to cool completely, then strain through a fine strainer. Store in the refrigerator for up to 1 month.