Hawaiian Chile Pepper Water with Soy and Fish Sauce

Hawaiian chile water
Hawaiian chiles are traditional in this tangy, piquant condiment—hence the name—but Thai chiles also work well.Matt Taylor-Gross

Soy sauce and fish sauce provide the umami punch in this fiery condiment, which can be sipped alongside rich dishes or drizzled on top.

What You Will Need

Hawaiian Chile Pepper Water with Soy and Fish Sauce
Sip this spicy-salty Hawaiian concoction with rich meat dishes, or drizzle it right over your dinner like hot sauce.
Yield:
Time: 24 hours

Ingredients

  • 2 Tbsp. apple cider vinegar
  • 1 tsp. soy sauce
  • ½ tsp. fish sauce
  • 1 bay leaf
  • 2 cloves crushed garlic
  • 4 chopped Hawaiian or Thai chiles
  • 10 oz. water
  • 1 tsp. Hawaiian or coarse sea salt

Instructions

  1. Place 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce, ½ teaspoon fish sauce, 1 bay leaf, 2 crushed garlic cloves, and 4 chopped Hawaiian or Thai chiles—or more to taste—in a sterilized bottle or jar.
  2. In a small pot, bring 10 ounces water and 1 teaspoon Hawaiian 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.