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Chili Glaze

  • Yield: 2 1/2 cups


  • 2 cups granulated sugar
  • 1 1/3 cups distilled white vinegar
  • ½ cup plus 2 tablespoons palm vinegar
  • 2 tablespoons chopped green onion bottoms (white portion only)
  • 1 tablespoon minced ginger
  • 1 tablespoon red curry paste
  • 1 ½ teaspoons minced and seeded jalapeno
  • 2 cloves garlic, shaved
  • 1 kaffir lime leaf
  • ½ of the bottom 2 inches of a lemongrass stalk (split)
  • 1 cup Crystal hot sauce
  • 2 tablespoons ketchup
  • Soy sauce, to taste


  • In a large heavy bottomed saucepan, combine the sugar, white vinegar, palm vinegar, green onions, ginger, curry paste, jalapeno, garlic, lime leaf, and lemongrass. Bring mixture to a boil, swirling the pan occasionally to help dissolve the sugar, and continue to cook over medium heat until the mixture thickens enough to nap the back of a spoon. Continue to cook beyond this point until the syrup has reduced in volume by one-third.  Remove from the heat and set aside to cool. (Remove the lemongrass and lime leaf and discard.)


  • While the syrup is reducing, in a small saucepan, bring the Crystal hot sauce to a boil and continue to boil until it is reduced by one-third in volume. Remove from the heat and set aside to cool. Once the syrup has cooled slightly and the Crystal has reduced, transfer them both to the bowl of a food processor along with the ketchup and process until pureed. Add soy sauce to taste and set aside until completely cooled.Glaze may be made up to a week in advance.