Chile Pepper Water » Hawaiian

how to make hawaiian chili pepper water

admin — Wed, 19 Mar 2008 14:34:43 +0000

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

PREPERATION

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.)

Chili pepper water: popular Hawaiian condiment

admin — Wed, 05 Mar 2008 15:04:09 +0000

Go to any diner, Hawaiian food restaurant, or plate lunch stand in Hawaii, and along with the ketchup, mustard, shoyu (soy sauce), and Worcestershire sauce you’ll also find chili pepper water. Not “sauce,” “water.” You’ll recognize it by it’s pinkish-orange-y hue, and the whole chilis and sliced garlic suspended in it.

Like a distant island cousin of Crystal or Tabasco sauce, chili pepper water is a fiery brine used in Hawaii to add a spicy kick to rice, eggs, spaghetti, fried foods, Bloody Marys—just about anything. In fact, this weekend I made some beef stew and rice for dinner, and it was crying out for a splash or three of chili pepper water to go with it.

You can make chili pepper water a lot easier than you can make your own Tabasco or Sriracha sauce, and I think it’s equally delicious. In Hawaii chili pepper water is made with plump, wrinkly, Hawaiian chili peppers. The closest approximation for those outside of the islands would be small, red Thai chilies or any Asian red chili pepper. (Don’t use jalapeños or serranos.).

Hawaiian Chili Pepper Water

Once made, let sit over night to develop flavors. Keep refrigerated.

8-10 Hawaiian red chili peppers
2 teaspoons white vinegar
2 garlic clove, sliced
2 quarter-sized slices fresh ginger, bruised (optional)
1-2 teaspoons sea or kosher salt
2 cups hot water (not boiling)

Place all ingredients into a slightly larger than pint-sized glass jar or bottle. Pour hot water over. Cap when cooled and store in refrigerator.

Use as you food any hot sauce.

Hawaiian Chili Pepper Water

admin — Tue, 04 Mar 2008 05:44:20 +0000

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.

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