Chili Pepper Water is not literally water, but a sauce that is watery and potent with a bit of savory, salty, and spiciness using Hawaiian Chili Peppers. It has a bunch of flavor as it sits with the spices making the sauce stronger over time as it patiently waits to be used up on some yummy chicken or steak or even some pork. The consistency is what makes it different without the typical syrupy drippy consistency of most condiment sauces. Chili pepper water has been around for a very long time and is traditional Hawaii condiment. Chili Pepper Water -2 cups, water -1 teaspoon, alaea salt -1 teaspoon, white vinegar -1 clove garlic, crushed -6 medium Hawaiian chili peppers -16 oz, bottle Bring 2 cups of filtered water to a boil. Place salt, vinegar, garlic, and chilies in the bottle. Pour the 2 cups of water into the bottle and stir. Let stand for about 3 to 4 days before using. Hawaiian Chili Pepper Water Varieties
Chili Pepper Water (aka. Chili Peppah Watah, Hawaiian Chili Pepper Water) is a condiment that goes way back at many pot luck tables and in the years back has a process, different ingredients, and family recipes of different areas around Hawaii. It is familiar and is delicious to many cultures that use it at the table. There are similar condiments in other countries which have a similar watery application to them, such as Filipino Sasawan and Okinawan Koregusu. Camps of different groups have improvised with what they had to make their own sorts of Hawaii Chili Pepper Water and made due with what was survival. It was not easy to come across Hawaiian Chili peppers and if they were available it would be sure they would be used for some Chili Pepper Water. Some households still use the old recipes for their cooking while others have replaced it for commercially made Hawaiian Chili Pepper water. Types of Hawaiian Chili Pepper Water So far there are five variations that I was able to find, but there is most likely more out there if more people tell a story or two of their own families recipes. However this will make due for now with what I have found so far. Ehu Chili Pepper Water The most known type is "Ehu" Chili Pepper Water (or just regular chili pepper water) which literally means 'herbs mixed water' which is the usual Chili Pepper water that is seen on store shelves by "Mitche's Wai Ehu" and "Parks Brand". Most families grew up with this sort of Chili Pepper water and is typically seen in many Hawaiian households in their refridge. It is most peoples Chili Pepper water of choice that they go to. Hea Chili Pepper Water I have seen a more cloudy blended garlicky spicy Chili pepper and was told it was "Hea" Chili Pepper or Garlic Chili Pepper Water. It is water which is thrown in a blender to make a consistency that is heavier on the garlic and sometimes adds ginger that is completely ground as its thrown in the bottle along. The vinegar used was white vinegar. Uli Chili Pepper Water Making chili pepper water differs from family to family, so it comes to no surprise with the arrival of plantation style uli-chili pepper water "uli" meaning dark clouds. It gets this color from a mixture of dark shoyu, black pepper, crushed garlic, and a piece of burnt garlic that makes the cloudiness of the water like a dark cloud. It is said that it is similar to Sasawan and is thought it could have been inspired by it. Sweet Chili Pepper Water Stepping into peoples houses there was a second bottle in some houses on Oahu that was a lighter colored bottle that was right on the side of the classic looking Chili Pepper Water. What was it? "Sweet" chili pepper water which has its roots from "Koregusu Sauce" mixed into the original recipe when ingredients were hard to come by at the end of the plantation days. It uses Apple Cider Vinegar, Cooked Sake, and Mirin. Shoyu Chili Pepper Water Noticing that is a little off in color with a accent of brown is from the use of left over pickling liquid from shoyu-pickling. This chili pepper water was from the origins of left overs where left over Chili Pepper water was combined with Shoyu-pickling liquid, Rice Wine Vinegar, and Mirin.
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