Hawaiian Chile Pepper Water

Recipe by JeffCourse: CondimentCuisine: Hawaiian, AsianDifficulty: Easy


Prep time



Here’s an easy one — and damn good too. The recipe is very adjustable and it all just seems to work out. Use whatever chiles you are comfortable with — or a blend, doesn’t matter. Heck, throw in some turmeric, or sichuan peppercorns, leave out the ginger, even triple the garlic. Go crazy!

Makes 1 pint


  • 1 pint water

  • 2 cloves garlic, sliced thin

  • 1 inch ginger, sliced thin

  • 2 tsp kosher salt (or better yet, Hawaiian sea salt)

  • 2 Tbsp apple cider vinegar

  • 1 tsp soy sauce or worcestershire sauce

  • 12 (or more) Thai, peri peri, or chile de arbol dried chiles, cut open


  • Bring 1 pint of water to a boil in a small sauce pan over medium high heat.
  • Slice garlic and ginger thin.
  • Slice open dried chilies to allow the liquid full access.
  • Once the water is at a boil, add all other ingredients to the water and boil for 1 minute.
  • Pour everything into a pint jar, seal, add stash in the back for the refrigerator for a month or more.


  • Let this rest in the back of the fridge for a month or more. The longer the hotter it will get. When you start to use it, you can just add more water, salt, vinegar.
  • When I need to make a new batch, I sometimes add what’s left of the last batch.
  • How to use this, you may be wondering? Well it goes on anything you’d put salt on. In a bloody mary. In soups or stews. Dip lumpia in it. Add it to your green smoothy. Hell, drink it straight, it’s delicious.