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Hawaiian Chili Pepper Water
The simplest form of hot sauce
Servings 40 servings
- 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