Fragrant, fiery chile-pepper water is an essential condiment on the Hawaiian table, where a few drops of the stuff transforms even stodgy cutlets and lumpen beef stews into something almost magical.

Active time: 10 min Start to finish: 45 min

Servings: Makes about 1 1/2 cups

Ingredients

1/2 garlic clove, minced
2 fresh red Hawaiian or serrano chiles, halved and seeded
2 teaspoons minced peeled fresh ginger
1/3 cup plus 1 1/4 cups water
1 tablespoon distilled white vinegar

Preparation

Blend garlic, chiles, ginger, a pinch of salt, 1/3 cup water, and vinegar in blender until smooth. Bring remaining 1 1/4 cups water to a boil. Then add chile mixture and bring to a boil. Cool completely. (Keeps, covered and chilled, 1 month.)

Active time: 10 min Start to finish: 45 min

Makes about 1 1/2 cups

Adapted from Alan Wong’s Restaurant, Honolulu, HI

1/2 garlic clove, minced
2 fresh red Hawaiian or serrano chiles, halved and seeded
2 teaspoons minced peeled fresh ginger
1/3 cup plus 1 1/4 cups water
1 tablespoon distilled white vinegar

Blend garlic, chiles, ginger, a pinch of salt, 1/3 cup water, and vinegar in blender until smooth. Bring remaining 1 1/4 cups water to a boil. Then add chile mixture and bring to a boil. Cool completely. (Keeps, covered and chilled, 1 month.)

1 clove garlic
1 serrano chile pepper, seeds removed
1 jalapeno pepper, seeds removed
1 habanero pepper, seeds removed
3 tablespoons white wine vinegar
1 tablespoon fresh ginger, finely minced
2 teaspoon Kosher salt

Combine 1/2 cup of water, the garlic, and the peppers in a blender. Turn your head away from the blender, and stand back from it to protect your eyes and nose from the fumes. Blend the ingredients together over medium speed until they form a smooth paste. Reserved.

In a medium saucepot, bring the remaining water to a boil. Add the reserved paste, along with the white wine vinegar, fresh ginger and kosher salt. Whisk vigorously to thoroughly incorporate the ingredients. Once the mixture comes to a boil, remove it from the heat, and allow it to cool to room temperature.

Active time: 10 min Start to finish: 45 min

Servings: Makes about 1 1/2 cups

Ingredients

1/2 garlic clove, minced
2 fresh red Hawaiian or serrano chiles, halved and seeded
2 teaspoons minced peeled fresh ginger
1/3 cup plus 1 1/4 cups water
1 tablespoon distilled white vinegar

Preparation

Blend garlic, chiles, ginger, a pinch of salt, 1/3 cup water, and vinegar in blender until smooth. Bring remaining 1 1/4 cups water to a boil. Then add chile mixture and bring to a boil. Cool completely. (Keeps, covered and chilled, 1 month.)