Hawaiian Chili Pepper Water Recipes
HAWAIIAN CHILI PEPPER WATER
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.
Provided by JenSmith
Categories Hawaiian
Time 8h5m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Combine the ingredients in a clean and sterilized pint (500 mL) bottle or jar. Pour in about 2 cups of hot water and let the mixture steep at room temperature overnight.
- Refrigerate in the morning.
Nutrition Facts : Calories 10.3, Fat 0.1, Sodium 2341.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.8, Protein 0.4
CHILE-PEPPER WATER
Steps:
- 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.)
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- In a small bowl, mash together 5 garlic cloves, 2 Hawaiian chili peppers, and 1 teaspoon Hawaiian sea salt.
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- Put the garlic/chilli/salt mixture into a glass jar. Pour the cooled vinegar/water over the mixture. Give it a few good shakes to incorporate.
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- Add the ingredients to a small pan and bring to a quick boil. Reduce the heat immediately and let it simmer for 5 minutes.
- Remove from heat, cool, then transfer to a sterilized bottle. Use as needed. The longer it sits, the more the peppers and other flavors will infuse the water/vinegar mixture.
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- Put peppers and garlic in a food processor and chop. Stop before you get to the paste stage—you want the chili pepper to be finely minced and the garlic to be in larger chunks.
- Combine mixture with salt, water and vinegar in a large pot. Cover with a lid, bring to a boil, then remove from heat.
- Allow to cool. Store in clean glass jar or bottle and allow to "marinate" for 2 to 3 days in sunlight, shaking daily. Store in refrigerator to preserve flavor and color.
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