Hawaiian Chile Pepper Water with Garlic and Vinegar

Time
1 day

MATT TAYLOR-GROSS

Published on April 26, 2019

It's amazing how much flavor garlic, tiny hot chiles, and a splash of vinegar adds to plain old water in this classic Hawaiian condiment. Drizzle atop hearty meat dishes or sip alongside to cut the richness.

Featured in: Who Needs Hot Sauce When You Have Hawaiian Chile Pepper Water?

What You Will Need

Bottle or Jar
Small Pot

Ingredients

2 Tbsp. white distilled vinegar
2 cloves crushed garlic
4 chopped Hawaiian or Thai chiles
1 cup water
1 tsp. Hawaiian salt or coarse sea salt

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Instructions

Step 1

Place 2 tablespoons white distilled vinegar, 2 crushed garlic cloves, and 4 chopped Hawaiian or Thai chiles—or more to taste—in a sterilized bottle or jar.

Step 2

In a small pot, bring 1 cup water and 1 teaspoon Hawaiian salt 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.

Place 2 tablespoons white distilled vinegar, 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 1 cup water and 1 teaspoon Hawaiian salt 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.