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Spicy Balsamic Glaze Reduction

Spicy Balsamic Glaze Reduction

Servings 8 servings
Calories 70kcal



  • 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: 70kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg