Classic Chili Pepper Water
Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines
Published by Hyperion
I take a bottle of my Classic Chili Pepper Water with me when I travel. I know it sounds a little strange, but I’m often called upon to create dishes or do cooking demonstrations while on the road. I use it for spicing up everything from eggs and rice to steaks and stews. It’s so much fun to watch people’s faces when they taste this concoction for the first time. Try it. It only takes one time to get you hooked.
Total Timea day or more
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturehot & spicy
Type of DishCondiments
- 2 cups filtered water
- 1 teaspoon salt
- 1 teaspoon vinegar
- 1 clove garlic, crushed
- 6 medium Hawaiian (or locally available) chili peppers
Sterilize a 16-ounce bottle in a hot water bath for 3 minutes, and allow to cool a little.
Bring 2 cups of filtered water to a boil. Place salt, vinegar, garlic, and chilies in the bottle.
Pour the 2 cups of water into the bottle and stir.
Let stand for about 3 to 4 days before using.
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2002 Sam Choy, U'I and Steven Goldsberry