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.
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
Ingredients
- 2 cups balsamic vinegar
- 2 tablespoons sugar
- 1 chili pepper
Instructions
- 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.
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!