Splish, splash, drizzle, dip, dash! Hawaii's default hot condiment that most households and restaurants do their own way.
The most popular spicy condiment in Hawaii has been around for a good long time, whether it's Tutu's recipe or your favorite diner, down the street, it's just plain simple. And very Hawaiian. It's got a heck of a good kick of heat, without adding or changing any flavours of what you're eating.
So whether you dip your crispy fried tempura shrimp, drizzle on fried rice, splash that soup or stew, kick-up those pork chops, dash your poke, or whooeee your omelet, Hawaiian Chile Pepper Water is here for you. Versatility has made it a mainstay. In restaurants you'll often find it right beside the salt and pepper. Help yourself!
"Hawaiian Chili Peppers are small peppers, growing up to an inch long on a large bush that can reach up to four feet high in height. The peppers grow pointing up to the sky. Hawaiian chili peppers mature to a bright red colour and are available year round.These small peppers are very big on spice, and rank high on the Scoville Heat scale ~ 50,000 - 70,000.
Look how many of those hot little buggers I can fit on an ordinary coaster!
If you can't get your hot little hands on Hawaiian chili peppers, then Thai chili peppers are a good substitute.
The ingredients for Hawaiian Chili Pepper water are simple, there is no wrong way, or right way, but many variations ~ water, chili peppers, garlic, vinegar, salt ~ some add fresh ginger, soy sauce. Play, until your taste buds jump up and down with spicy delight.
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Big Mahalos to Keeping It Relle food blog, Pepperscale and Edible Hawaiian Islands
for your inspiration, explanations and all that jazz, for The Last Wonton.
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HAWAIIAN CHILI PEPPER WATER ~ Makes about 2 cups
2 cups water
1/4 cup vinegar
2 teaspoons Hawaiian salt
10 Hawaiian chili peppers sliced (if you want more kick, add more chili peppers)
4 plump garlic cloves, sliced
1 hefty teaspoon shoyu (soy sauce)
Bring water to a boil, in a small pot. Reduce heat. Add vinegar, salt, chili peppers, garlic and shoyu. Simmer 10 minutes. Pour into sterilized jar. Refrigerate for 2 days, (let those flavours mingle) before splish splashing. Keep refrigerated.
(Hey Cliff, are those BBQ'd steaks ready yet?? Dippity Do!)