Description
This Hawaiian chili pepper water recipe is a vibrant, fiery island staple, perfect for adding a piquant kick to any meal. Made with fresh chili peppers, water, and sea salt, it is an easy-to-make homemade condiment.
Ingredients
- 0.5 cup fresh red Hawaiian chili peppers (about 25–30 peppers)
- 2 cups filtered water (470 ml)
- 1 teaspoon sea salt (5 grams)
- 1 tablespoon white vinegar (15 ml), optional
Instructions
- Prep Your Peppers: Carefully wash and dry your Hawaiian chili peppers. Remove seeds for milder heat or leave them whole or slice for a fiery kick. Wear kitchen gloves.
- Combine and Simmer: Combine water, peppers, and salt in a small saucepan. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until flavors deepen. If it looks dry, splash in 1-2 tablespoons more water.
- Cool and Infuse: Remove from heat and cool completely to room temperature for 30 minutes. This allows flavors to meld beautifully.
- Strain and Bottle: Strain chili pepper water into a clean, airtight bottle. Keep some pepper pieces for extra heat and appeal.
Notes
Adjust pepper quantity for desired heat; use less for a milder condiment. Thai or serrano peppers can substitute Hawaiian chilis. Always wash hands thoroughly after handling peppers to avoid capsaicin burn. Store in an airtight bottle for best freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 tablespoon (15 ml)
- Calories: 5 calories
- Sugar: 0 g
- Sodium: 65 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg