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Apr 25, 2016,

Recipe

Hawaiian Chili Water

Print

Hawaiian food is, for the most part, mild, without much heat from the chilies that were introduced by explorers.

Hawaiian Chile Waters adds a flash of heat to otherwise mild Hawaiian foods. It is very easy to make at home.

However, this popular condiment, typically found in casual restaurants that offer plate lunch, allows you to add heat to any dish. It is especially good with kalua pork, poi, baked sweet potatoes and rice. I find it so delicious that I always have at least one bottle in my refrigerator. It can make a lovely gift, too, especially when made in the fall with chilies in a variety of shapes and colors.

• Makes 2 cups
• 

Ingredients

2 teaspoons kosher salt
2 teaspoons white vinegar
1 garlic clove, crushed
1 quarter-sized piece fresh ginger, optional
6 to 8 small hot chili peppers, such as Thai Chilis

Directions

1. Rinse out a 16-ounce glass bottle with boiling water and drain. When cool, put the salt, vinegar, garlic, ginger, if using, and chilies into the bottle and fill with tap water, spring water or filtered water.

2. Add the bottle’s lid, shake and set aside for 2 days so that flavors blossom.

3. Use as a condiment. You can replenish the water two or three times without weakening the flavors. Add a pinch of salt and a bit of vinegar each time you top it up.

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