Hawaiian Chili Pepper Water Recipe
We have two bushes filled with Hawaiian Chili Peppers right now and a friend down the street also dropped off a big ziploc bag full of bright red Hawaiian Chili Peppers that are just begging to be turned into "Chili Peppah Water."
Hawaiian Chili Peppers are similar to Thai chilies and are VERY hot. They rate anywhere from 50,000-70,000 on the Scoville scale. A regular jalapeno rates at about 2500, so keep that in mind when deciding how many to add.
Hawaiian Chili Pepper Water can be found at just about every local restaurant and everyone has their own version that they like best. Our family uses the following recipe. We add this stuff to poi, beef stew, and just about anything that needs a little heat.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 32 ounces
- 1 cup water
- 1/4 cup vinegar
- About 8 garlic cloves
- 1 tsp Hawaiian Salt
- As many Hawaiian Chili Peppers as you can handle (8-20)
- A dash of shoyu (optional)
- Mash your garlic, Hawaiian Chili Peppers and Hawaiian salt lightly with a mortar and pestle.
- Boil your vinegar and water and then pour over all other ingredients into a clean sterilized glass bottle.
- Let cool and add a dash of shoyu if you like that extra saltiness. Refrigerate after a day or so.
The longer it sits, the more potent and tasty it gets. One bottle can last for up to year in your fridge. If you don't have Hawaiian Chili Peppers in your area, you can substitute another type of hot pepper.