- 3 cups distilled water
- 3 cups raw cane sugar
- 3 sliced jalapeños
Combine water, sugar, and jalapeños in a 13 x 9 pan and smoke it at 165° to 180° degrees for two hours. Be sure to stir the mixture a couple of times during the smoking process to ensure the sugar is fully dissolved. After two hours, the simple syrup will have an amber, smoky color.
Once it’s cooked and cooled off, pour into a mason jar or glass bottle.