For simple syrup, in a small saucepan combine 1 cup water and 1 cup sugar. Bring to boiling, stirring to dissolve sugar; remove from heat. Cool to room temperature. Cover and chill for at least 2 hours or up to 2 weeks.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.