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.
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
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.
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.