• 6-10 small Hawaiian red chili peppers,
  dried or fresh. You may also use red Thai or Asian peppers.
• 1 teaspoon of freshly grated ginger
• 2 teaspoons white or rice vinegar
• 2 garlic cloves, peeled and cut into thin strips
• 1 teaspoon Hawaiian salt (rock/kosher style sea salt, not iodized table salt)
• 2 cups of hot distilled water, but not boiling.

I usually chop about 1/2 the peppers into small pieces and leave the others whole. Warning: Hawaiian chili peppers are very hot! Don’t get any in your eyes and wash your hands well after chopping them.

Combine the peppers, ginger, garlic and salt in a glass jar. Add in the hot water and let the mixture steep at room temperature overnight.

In the morning, fill one or more appropriate sized ‘shake n serve’ bottles. Clean Tabasco or soy sauce bottles work great. Be sure to divide the garlic, ginger, and peppers between each of the bottles. Keep refrigerated.

Chili pepper water is great on rice, eggs, meats, seafoods almost anything.