Hawaiian Chile Pepper WaterCourse: CondimentCuisine: Hawaiian, AsianDifficulty: Easy
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.