Hawaiian chile pepper water: simplest hot sauce ever from Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (page 91) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on May 20, 2026

    I am making the 2026 batch of this today - using 750ml water and adjusting accordingly. I used to make Hawaiian chilli water without fermenting, so this time I have adjusted Shockey's recipe a little to incorporate more of those flavourings. ALSO she makes a note about Puerto Ricans continually add water and vinegar for a bottomless chilli water. The recipe I was given for Hawaiian Chilli Water also notes that Hawaiians do this as well, not surprisingly. I've been making that recipe since 2019. Some different flavourings that I have played around with in different batches include turmeric, bay leaf, spring onions, a splash of soy sauce, herbs, black peppercorns, umaboshi, pinch or two of sugar, kaffir lime leaf and cumquat peel. Each time you make it the flavour profile can change depending on what you have available at the time. In this way, it will also change with the seasons.

  • Ganga108 on March 24, 2025

    I started a double batch of this today - I used to make an unfermented version years ago, and it was terrific. So I am looking forward to this. Shockey says it ferments for 2 weeks, but it is likely to be half that time in our summer weather. UPDATE: Has a very strong garlic aroma. I considered whether I'd reduce the garlic next time. But when I drizzled it over a lovely large omelette it was divine. ANOTHER UPDATE: We are nearly at the end of the bottle, and it has become an oft-used item that is sloshed into so many things to add flavour and sour. I even toss veg to be roasted in olive oil, this chilli water, and some salt before they go into the oven. Wonderful.

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