HACKED RECIPE
Papaya-Chile Syrup Recipe
By Eat_at_BnR
|
Hacked from
Tamarind-Chile Syrup
Mushed-up papaya pulp with a few hot chiles makes this a great addition to a cocktail recipe.
What to buy: A ripe papaya, and mush it up.
Game plan: The syrup will last up to 2 weeks when refrigerated in an airtight container.
INGREDIENTS
- 4 dried arbol chiles, stems removed and crumbled
- 1 1/2 cups water
- 2/3 cup granulated sugar
- 1/3 cup mushed-up papaya pulp
INSTRUCTIONS
- Place all ingredients in a small saucepan over medium heat and stir until papaya is broken up. Cook, stirring occasionally, until sugar is dissolved and mixture just comes to a boil, about 10 minutes.
- Turn off heat and let cool slightly, at least 10 minutes. Once cool, strain mixture into a container with a tight fitting lid; discard solids. Store in the refrigerator until ready to use.
Member recipes are not tested by the CHOW food team.
