It’s amazing how much flavor garlic, tiny hot chiles, and a splash of vinegar adds to plain old water in this classic Hawaiian condiment. Drizzle atop hearty meat dishes or sip alongside to cut the richness.
Featured in: Who Needs Hot Sauce When You Have Hawaiian Chile Pepper Water?
What You Will Need
Hawaiian Chile Pepper Water with Garlic and Vinegar
The Portuguese and Filipinos introduced vinegar and garlic to the Hawaiian Islands, where they are often added to chile pepper water, both a condiment and a beverage.
Yield:
Time:
24 hours
Ingredients
- 2 Tbsp. white distilled vinegar
- 2 cloves crushed garlic
- 4 chopped Hawaiian or Thai chiles
- 1 cup water
- 1 tsp. Hawaiian salt or coarse sea salt
Instructions
- Place 2 tablespoons white distilled vinegar, 2 crushed garlic cloves, and 4 chopped Hawaiian or Thai chiles—or more to taste—in a sterilized bottle or jar.
- In a small pot, bring 1 cup water and 1 teaspoon Hawaiian salt or coarse sea salt to a quick boil. Pour the boiling water over the rest of the ingredients, and let cool to room temperature. Cover and refrigerate for 24 hours before consuming. Keeps indefinitely.
