Fragrant, fiery chile-pepper water is an essential condiment on the Hawaiian table, where a few drops of the stuff transforms even stodgy cutlets and lumpen beef stews into something almost magical.
Recipe information
Total Time
45 min
Yield
Makes about 1 1/2 cups
Ingredients
1/2 garlic clove, minced
2 fresh red Hawaiian or serrano chiles, halved and seeded
2 teaspoons minced peeled fresh ginger
1/3 cup plus 1 1/4 cups water
1 tablespoon distilled white vinegar
Preparation
Blend garlic, chiles, ginger, a pinch of salt, 1/3 cup water, and vinegar in blender until smooth. Bring remaining 1 1/4 cups water to a boil. Then add chile mixture and bring to a boil. Cool completely. (Keeps, covered and chilled, 1 month.)
