Hawaiian Chili Pepper Water Recipe

History & Origins of Hawaiian Chili Pepper Water

We’re overflowing with fresh Hawaiian chili peppers, and they’re just waiting to be transformed into Hawaiian Chili Pepper Water! A neighbor recently gifted us a big bag of these bright red peppers, and it’s time to make this beloved Hawaiian condiment.

If you’re new to Hawaiian chili peppers, know that they’re similar to Thai chilies but with serious heat. On the Scoville scale, they rank between 50,000-70,000—much hotter than a typical jalapeño at around 2,500. So, when making Hawaiian Chili Pepper Water, adjust the number of peppers based on your spice preference!

You’ll find Hawaiian Chili Pepper Water on tables at most local Hawaiian restaurants, and everyone has their unique twist. Our family’s recipe is a favorite, adding a spicy kick to everything from poi to beef stew, or any dish that needs a touch of heat.

Hawaiian Chili Pepper Water Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 32 ounces

Ingredients for Hawaiian Chili Pepper Water Recipe

• 1 cup water
• 1/4 cup vinegar
• About 8 garlic cloves
• 1 tsp Hawaiian Salt
• As many Hawaiian Chili Peppers as you can handle (8-20)
• A dash of shoyu (optional)

Instructions to Make Hawaiian Chili Pepper Water Recipe

1. Mash your garlic, Hawaiian Chili Peppers and Hawaiian salt lightly with a mortar and pestle.
2. Boil your vinegar and water and then pour over all other ingredients into a clean sterilized glass bottle.
3. Let cool and add a dash of shoyu if you like that extra saltiness. Refrigerate after a day or so. 

The longer Hawaiian Chili Pepper Water sits, the more potent and flavorful it becomes. A single bottle can last up to a year in your fridge! If Hawaiian chili peppers aren’t available in your area, feel free to substitute with another hot pepper variety.

Tips for Perfect Hawaiian Chili Pepper Water

Creating the perfect Hawaiian Chili Pepper Water is all about balancing spice and flavor. Here are a few tips:

• Adjust the Heat: Start with a few chili peppers, taste-test, and add more as desired. For those new to spicy foods, fewer peppers may be just right.
• Experiment with Vinegar: White vinegar is traditional, but try apple cider vinegar or rice vinegar for a unique flavor twist. Each vinegar type brings a different acidity, enhancing the condiment in new ways.
• Infusion Time is Key: While this recipe is quick to make, letting the Chili Pepper Water sit for at least 24 hours allows the flavors to meld fully. For best results, allow a couple of days for a deeper, richer flavor.
• Add Shoyu (Soy Sauce) Carefully: A dash of shoyu adds an extra layer of saltiness and umami, so use it sparingly if you're new to it. Shoyu can deepen the flavor without overpowering the peppers’ heat.

Storage Tips & Shelf Life

One of the great things about Hawaiian Chili Pepper Water is its longevity. Once made, this spicy mix can last up to a year in the refrigerator! For best results:

• Store in a Cool, Dark Place: While it’s fine on the table for daily use, storing the bottle in the fridge will help retain its fresh taste and potency.
• Shake Occasionally: Over time, some ingredients may settle at the bottom, so give the bottle a gentle shake before each use to keep the flavors well-mixed.
• Adjust as Needed: As the condiment ages, it may become more intense. If the flavor gets too strong, simply dilute it with a bit of water and vinegar to balance it back to your taste.

No time to make it yourself? You can shop authentic Hawaiian Chili Pepper Water online at Snack Hawaii and enjoy the heat without the prep!