Hawaiian Chili Pepper Water
"This is a popular condiment in Hawaii, but you can use it wherever you are. It goes great with rice and Asian-style dishes and it's easy to make. Remember to keep it refrigerated to preserve the flavor and color."
- Ready In:
- 8hrs 5mins
- Ingredients:
- 6
- Yields:
-
1 pint
ingredients
- 4 -8 small dried hot red chili peppers
- 2 teaspoons rice vinegar
- 2 quarter-sized slices fresh ginger, bruised
- 1 garlic clove, peeled and cut into thin strips (or you can leave it whole)
- 1 teaspoon salt
- 2 cups hot water (not boiling)
directions
- Combine the ingredients in a clean and sterilized pint (500 mL) bottle or jar. Pour in about 2 cups of hot water and let the mixture steep at room temperature overnight.
- Refrigerate in the morning.
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Reviews
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This is a good recipe but I'm Maui born and Raised, have been a chef for 20 years. Thought I'd share an old family recipe of the same but tweaked a bit. I boil 4 Cups water, 12 Hawaiian or Thai peppers, can use 2 small serrano as well. 6 cloves garlic rough chop, 4 tbsp ACV or white vinegar, 1 rounded tbsp sea salt. Bring to a boil for 3-5 minutes, reduce heat to a simmer for another 10. Store in container and leave out of fridge for at least 2 days to allow water to ferment. And if it's too hot for you, reduce peppers and add pineapple juice instead of vinegar. Makes it a sweet and spicy sauce. Great on ric and fish.
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Thank you Jen for posting this!
Tweaks
-
This is a good recipe but I'm Maui born and Raised, have been a chef for 20 years. Thought I'd share an old family recipe of the same but tweaked a bit. I boil 4 Cups water, 12 Hawaiian or Thai peppers, can use 2 small serrano as well. 6 cloves garlic rough chop, 4 tbsp ACV or white vinegar, 1 rounded tbsp sea salt. Bring to a boil for 3-5 minutes, reduce heat to a simmer for another 10. Store in container and leave out of fridge for at least 2 days to allow water to ferment. And if it's too hot for you, reduce peppers and add pineapple juice instead of vinegar. Makes it a sweet and spicy sauce. Great on ric and fish.
RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
