Thinly slice your jalapeños until you have 1/3 cup.
Measure out one cup of sugar and add it to your saucepan.
Measure out one cup of water and add it to your saucepan, pouring it directly in with the sugar.
Don't add your jalapeños to your sugar and water yet.
Place your saucepan on your stove and over medium to high heat.
Stir to melt the sugar evenly. Once your simple syrup begins to simmer, add your jalapeños. Lower your heat and let your syrup simmer for 10 minutes.
Your simple syrup will now have a thick consistency, and your jalapeños will be soft.
Cool your freshly made syrup by turning off the heat and removing your saucepan from the stove.
If you tuned into my How to Make Blackberry Simple Syrup guide, you're probably wondering if you have to strain the jalapeños from your syrup. The good news is–no!
While you certainly can strain them if you like your syrup more sweet than spicy, leaving them in is perfectly fine, too. They give the syrup a nice heat. If you'd like a more mild mixture, ditch the peppers. Either way, you'll have a spicy jalapeño simple syrup on your hands.
Once your simple syrup has cooled (sans jalapeños or otherwise), carefully pour your syrup into a mason jar.
Store your container for up to 4 weeks in your refrigerator.
Cocktails for jalapeño simple syrup
Jalapeño simple syrup is really lovely in a classic margarita. You'll get the sweetness from the standard simple syrup that pairs nicely with the peppers' added heat and flavor depth. It's a beverage that'll taste like summer and take you straight to flavor town on an express ticket.