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Hawaiian chili pepper water
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Hawaiian Chili Pepper Water

The simplest form of hot sauce
Course Sauce
Keyword Hawaiian Chili Pepper
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 40 servings
Calories 1kcal


  • 2 cups water
  • 2 Hawaiian chili peppers sub red jalapeño, red serrano, cayenne, pequin, or Thai - ordered by heat, destemmed and halved
  • 1 tablespoon white vinegar
  • 1 teaspoon garlic chopped
  • 1 teaspoon fresh ginger chopped
  • 1 teaspoon salt


  • Using a mortar and pestle, mash the chili peppers, garlic, and salt to release the flavors and incorporate the tastes.
  • Transfer the pepper mash into an airtight sealable jar, then place to the side.
  • In a saucepan over high heat, combine the white vinegar and water. Bring to a boil, then turn off the heat, and allow the liquid to sit on the burner and slowly cool for approximately 10 minutes.
  • Add the liquid to the pepper mash and seal. Refrigerate overnight to allow the flavors to meld.



Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 1mg