Spicy Balsamic Glaze Reduction

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.

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.

Spicy Balsamic Glaze Reduction

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. 

Spicy Balsamic Glaze Reduction

Spicy Balsamic Glaze Reduction

5 from 2 votes
Servings 8 servings
Calories 70 kcal


  • 2 cups balsamic vinegar
  • 2 tablespoons sugar
  • 1 chili pepper


  • 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
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UPDATE NOTICE: This post was updated on April 30, 2023 to include new content.
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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!