Spicy Balsamic Glaze Reduction

Some of the links in this post may be affiliate links. This means if you click on the link and purchase the item, we will receive a commission at no extra cost to you.

Pungent, sweet, and tangy, this spicy balsamic glaze adds a beautiful depth of flavor to any dish.  From salads and pasta meals to bbq meats and grilled vegetables, the uses for this spicy condiment are literally endless.

Spicy Balsamic Glaze Reduction
Spicy balsamic glaze, poured atop chicken

Want the best possible flavor? Use a good quality balsamic vinegar, the most popular being from the Modena region of Italy. Feel free to add whichever chili pepper you prefer. Though, less fragrant peppers will work best with this recipe. You don’t want to change the overall flavor of the balsamic, just intensify the experience with heat. Fresh cayenne pepper works well, and so do jalapeños.

Looking to reduce your sugar intake? You can omit the sugar from the recipe if you prefer.  The balsamic glaze will take roughly double the time to reduce down without it, but you will still be left with a delicious sticky reduction at the end. 

See it being made:

Like this recipe? You’ll love these too:

  • Cherry Salsa: Another delicious topper for grilled chicken and pork. And, of course, is perfect with salty tortilla chips.
  • Honey Sriracha Glaze: The Rooster Sauce takes on extra sweetness with the honey addition – a nice mild heat here.
  • Raspberry Scotch Bonnet Hot Sauce: This is thick enough to use atop all sorts of meats. The sweet heat is pure fire. And don’t overlook it as an ice cream or cake topper.
Spicy Balsamic Glaze Reduction

Spicy Balsamic Glaze Reduction

A versatile condiment with a. touch of heat
5 from 3 votes
Servings 8 servings
Calories 70 kcal



  • Pour 1 cup of balsamic vinegar into a glass bowl.
  • Using gloves, cut the chili in half. Remove the seeds and pith for less heat, or you can opt to keep the seeds and pith intact to increase the spiciness.
  • Place the cut chili into the balsamic vinegar and cover with cling film.
  • Refrigerate for 2 hours to allow the balsamic to become spicy.
  • Remove the vinegar from the fridge and remove the chili halves ensuring you remove any seeds which may have fallen out.
  • Heat a saucepan over high heat and add the balsamic and sugar.
  • Stir until the sugar is dissolved then reduce the heat to low.
  • Simmer until the mixture has reduced to around a quarter of the original volume (½ cup).
  • Serve with your favorite grilled meat or use as a marinade for chicken or pork.


Any chili pepper works in this recipe. But if possible, opt for a chili pepper that is less fragrant/sweet to keep the flavor balance just right. Fresh cayenne peppers work well here. For less heat, jalapeños are a good place to start. 


Calories: 70kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 15mgPotassium: 90mgFiber: 1gSugar: 13gVitamin A: 54IUVitamin C: 8mgCalcium: 17mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on December 29, 2023 to include new content.
Notify of

Inline Feedbacks
View all comments

5 stars
Hi! I’m wanting to try this recipe but I can’t figure out when the 2nd cup of vinegar goes in. I only see the one cup of vinegar referenced in the direction about adding the chili pepper. Can you please clarify when that 2nd cup goes in? Thank you!