Habanero Syrup

-1cup Sugar

-1cup Water

-3 Habanero Peppers

Remove stems and cut peppers in half. over medium heat place all ingredient in a sauce pan and bring to a simmer. Stirring consistently until sugar is melted and the mixture thickens (3 to 5 minutes). Remove from heat, let cool, and pour through a mesh strainer in to a jar. Should last in the fridge up to 2 weeks.

Notes: If you require a more mild heat you can do two things. One, is the obvious choice of only using one pepper instead of 3. The second, is to not cut the pepper in half which will only expose the simple syrup to the oils on the outside and not the seeds.