Hawaiian Chili Pepper Water is a traditional Hawaiian condiment made with Hawaiian chili peppers, rock salt, vinegar and more! It's typically used as a hot sauce and adds a ton of flavor to whatever you toss it on.
Hawaiian Chili Pepper Water
This is one of those recipes you may have never heard of, but once you've tried it, you don't know how you ever lived without it! It's a condiment that's like a hot sauce in style, but somehow also something completely original that can't quite be compared to anything else.
Hawaiian chili pepper water is VERY MUCH like a watered down Pique, which is a Puerto Rican condiment made primarily with vinegar and hot peppers. See my Puerto Rican Hot Sauce - Pique Recipe here. Basically, it's a mixture of water and vinegar that has been infused with chili pepper flavor and heat.
Ingredients in Chili Pepper Water
- Water
- White vinegar
- Hawaiian rock sea salt
- Hawaiian chili peppers
- Garlic
- Fresh ginger
- Soy sauce (or Worcestershire sauce)
How to Make Hawaiian Chili Pepper Water
Boil, then simmer. Add all of the ingredients to a pan and bring to a boil over high heat. Once boiling, lower the heat and let it simmer for 5 minutes.
Enjoy! Remove from heat, cool completely, then transfer to a bottle.
Recipe Tips & Notes
- Let it sit. The longer it sits, the more the peppers and other flavors will infuse the water/vinegar mixture.
- Feel free to change up the flavors. Variations include adding slices of garlic and/or ginger (which you can also smash to release the juices more), as well as a splash of soy sauce and/or Worcestershire sauce for added flavor.
- Can't find any Hawaiian rock salt? No worries. You can use kosher salt or any other sea salt you have on hand.
Storing
You can keep this bottled chili pepper water in the fridge for up to 1 year! Just make sure it's fully cooled to room temperature prior to storing for the best results. You'll also need to make sure your bottle is sterilized - if it has even a little bit of bacteria in it, your chili pepper water will spoil.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Hawaiian Chili Pepper Water - Recipe
Ingredients
- 8 ounces water
- 2 ounces white vinegar
- 1 teaspoon Hawaiian rock sea salt you can sub in any sea salt or kosher salt
- Hawaiian chili peppers sliced (add anywhere from 3-20, or as many as you can fit - you CAN sub in other spicy chili peppers)
- 2 cloves garlic sliced
- 2-3 fresh ginger slices
- Splash of soy sauce and/or Worcestershire sauce if desired
Instructions
- Add the ingredients to a small pan and bring to a quick boil. Reduce the heat immediately and let it simmer for 5 minutes.
- Remove from heat, cool, then transfer to a sterilized bottle. Use as needed. The longer it sits, the more the peppers and other flavors will infuse the water/vinegar mixture.
Notes
Heat Factor: Medium. You'll get some good zestiness with this recipe!
Nutrition Information
Ri says
what kind of peppers did you use in the photo?
Mike Hultquist says
I made the recipe with these Hawaiian Chilies that I grew that year: https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/hawaiian-sweet-hot-chili-peppers/
Robert says
Fantastic recipe!
I enjoyed it the first time making this and now writing as this year’s batch is cooling down before bottling (the local farmer didn’t have a good crop last year). Learning from past mistakes the windows were now open and fans were on high (my enthusiasm the first time I forgot about that-very important).
Today I used two Carolinas and two Scorpions while tripling the recipe.
What a great website!
Mike Hultquist says
Awesome! Thanks, Robert! Glad you're enjoying the site. Yes, you're doing have a wonderfully spicy condiment here! I love it!
Julia says
Hi Mike! I have a question about this recipe if you don’t mind. My Hawaiian chili pepper bush and lilikoi - passion fruit- vine are about to be loaded. If I put lilikoi in the recipe, would the shelf life change at all? How would I do it so that it would still last a year?
Thank you so much!
Mahalo, Julia
Mike Hultquist says
Hi, Julia. Fruits don't usually last as long as veggies, though everything is in vinegar, which is the preservative. I think it would still last a few months, though you might want to refrigerate it to keep longer with fruit.
Julia Marrack says
Thank you so much!
Shireen Knudsen says
This recipe is the one!
Mike Hultquist says
Boom!
Betty Izquierdo says
Brought back childhood memories because we ate that with bananas, taro’s meats, etc. and loved it
Even my kids when they were little had a taste of it.
Ray says
Spectacular! So good that routinely I drink this elixir by small glass. The best non-alcoholic bracer I’ve tried. I’ve had to use various types of chiles, however, as Hawaiian Red Chiles are next to impossible to source.
Mike Hultquist says
Great! Glad you enjoyed it, Ray!
Suzanne says
This recipe was so easy and it turned out great. Here in the Northeast things are at the end of the growing season so I used a combo of jalapenos, long hots, and hot cherry peppers. Delicious! After bottling,I did pull the veggies out and gave them a whirl in the blender with a dash of honey, some olive oil, and a little water to smooth it out. Now I have two condiments to use 🙂
Thanks for recipe. I've been buying this stuff but now that I know how easy it is to make, I'll be doing this regularly.
Mike Hultquist says
Awesome! Glad to help, Suzanne! I love that you can make it at home now instead of buying it. Perfect!
Robert says
Suzanne, what a great idea for blending the vegetables to make a second condiment. I’ll be using your idea soon.
Noe says
Aloha everyone,
Having been raised on Oahu, this is a staple condiment. Your recipe is good and close to what I make. Grandpa’s recipe 1970’s called for 5 Hawaiian and the only difference is he smashed the ingredients into the water then boiled it together. Time for the boil always deferred. He said when your nose and eyes burned, that’s when to take it off the burner. Let it cool down and then he buzzed everything except the garlic in the blender.
Today I use an immersion blender. If you don’t want it too hot, strain before putting it in a bottle. Add more 2 more chili peppers if you want Lava heat
You can make a chili pepper soy sauce (shoyu) too. Just use soy sauce and chili peppers. Boil, cool and buzz.
Mike Hultquist says
Thanks for sharing, Noe!
Dave Haggland says
Aloha from Kaua’i. Made some today with Thai and Chocolate Habenero just prior to finding your recipe. It is, however, almost exactly as such. First time using other than Thai or Hawai’ian peppers. Gonna be HOT! Dave
Mike Hultquist says
Awesome! Thanks, Dave!
Todd says
Hi Mike
Love your recipes!! Quick question… can I use dehydrated peppers?
Thanks
Todd
Mike Hultquist says
Thanks, Todd! Fresh peppers are more traditional, but absolutely, you can use dehydrated. They'll still give plenty of kick to the liquid. Enjoy it!
Joan says
Love this! I only had green serranos, so used them sliced, along with sliced garlic & ginger, and a splash of worchestershire. Tastes great- thanks!
Michael Hultquist - Chili Pepper Madness says
Awesome, thanks!
Kevin Kim says
Handful of whole Hawaiian Chili’s, 2-3 cloves smashed garlic, couple teaspoons Hawaiian rock salt, placed in clean glass bottle and capped. Set on window sill or even in the sun for days. Checking until the salt is dissolving and breaking down the garlic and peppers. Boil water and cool it. Top off the bottle with the water and cap it. Set it out again for days to allow fermentation. You can add a few drops to a teaspoon of vinegar if you like the tang. Taste it from day to day, until you get the fermentation you want. Store it in the fridge indefinitely. It’s like a sourdough starter culture. So you can top it off with same ingredients, if you get lazy to start from scratch and expect guests and need a full bottle. Still needs a few days in the fridge to bring it up to par. Some people add limu kohu(crunchy seaweed from Hawai’i beaches), onions, or other peppers, like delicious favorite peppers, or Thai, or Mexican peppers for a blend of pepper flavors. It’s like sipping whiskey. You can drizzle over foods. Or take sips from a spoon, or the bottle cap between bites. Give or take ingredients to taste. Break or chop the peppers if you don’t mind the hot seeds in your chewing. I keep it simple. But the fermentation is the key to great Hawaiian style chili pepper water. We call it chili peppa wata here in Hawaii. Aloha!
Bill Ward says
Kevin,
I tried chili peppa wata for the first time at Sam Satos in Maui. I couldn't;t get enough! Bought a bottle and finished the whole thing in a week.
I have a question. So boil water and let it come to room temp and use that to top of any water loss from initial fermentation?
Thanks for the legit Hawaiian recipe! Mahalo!
Sharon Dominguez says
Do you mean ratfoot limu or ogo? And yes! It really is like a sourdough starter. You just keep adding back whatever there's no 'nuff of anymore.lol
Mike Dodds says
Kevin, thank you so much for the details. The info you've provided fills in gaps I didn't even know I had! Can't wait to try this recipe taking advantage of your insights.
Jade says
It wasn't as good as I'd like. Any suggestions on how to make it spicier? I want it to be so hot, someone would cry after 1 taste.
Michael Hultquist - Chili Pepper Madness says
Jade, the best way to get it hotter is to use the hottest peppers you can find. Make it with lots of superhots (scorpions, 7 pots, Reapers) and let it steep a while to really develop the heat. You can look into extracts as well, but those are more bitter to me.
Noe says
Yes you can. Just place into your pot of water and bring to a slow boil. Smell will let you know when it’s ready. Let cool and buzz in a blender. It’s just like making an enchilada sauce
Jérémie says
I waited a while to let that precious one infuse... hmmm that's a keeper! very nice flavors, and great to boost a tedious meal 😉
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie! Yes, this is great for little splashes of flavor. And heat! I may need another trip to Hawaii!
Laurie Doerschlen says
Hi, I just made a batch using a mix of different chilies on hand ... looking forward to trying it once it’s sat a bit, which brings me to my question: can I let it sit out for a couple of weeks and then put it in the fridge or is it better to put it in the fridge after sitting out for 24 hours? Thanks!
Michael Hultquist - Chili Pepper Madness says
Sounds great, Laurie. You can let it sit out, then refrigerate and use as desired. Most people leave it out. Just make sure you don't get any weird growth on the top.
Jérémie says
I had wanted to make this recipe for a very long time: it's done! with white ghost peppers and yellow scotch bonnets. Can we use this sauce/condiment right away?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie! Yes, great stuff. I would let it steep at least a few hours but probably longer to get more overall flavor. I hope you enjoy it!
Megan says
Does this need to be refrigerated ? Or have the ph level tested at all? Thanks love the recipes !
Michael Hultquist - Chili Pepper Madness says
Megan, I personally like to keep it in the refrigerator, but a lot of people keep theirs out.
James Cain says
One home-grown ghost pepper in this recipe and a little sip after the simmer sent me to saturn.
I can't wait to see how much punch it packs after it ferments! It really showcases the unique flavors of superhots.
Excellent recipe. Simple, quick, and incredibly useful. Will revisit for future harvests for sure.
Thanks! Just found this website and it's been a great inspiration with how to utilize my surprisingly abundant harvest of superhots this year. I ate the first pod raw to finally put the notch on my belt, and while I'm glad I did it, it's not exactly a "once a day" experience for me at my current level. This was perfect.
I also had great success including one in a gazpacho recipe. Maybe some inspiration for a future article?
- James
Michael Hultquist - Chili Pepper Madness says
That's great, James. Yes, I can see a superhot gazpacho recipe for the future!!
Robert says
I live in Hawaii and have a recipe that is almost identical. I have a few nice sized Hawaiian chili pepper plants growing and may start farming them as I get requests for my peppers all the time and have 8.5 acres of coffee and some open space that would be perfect for them. I am going to try with Worcestershire in a few of the bottles I make on this next round. Thanks for the tips and your site is quite cool.
Aloha,
Robert
Michael Hultquist - Chili Pepper Madness says
Aloha and Mahalo, Robert! I appreciate the comments. We just returned from a visit to Hawaii, where I got to enjoy some Hawaiian chili pepper water first hand. Great stuff! Worcestershire would be great to include. Jealous of your coffee!!!
Mike Fabian says
Mike, my favorite mex restaurant in Chicago serves Nayarit(think Baja Beach seafood) style habanero water like sauce that I'd like to make. I just harvested a bumber crop of fresh habs from my garden, do you have a recipe for something like this ? Thanks and love your site.
Mike
Michael Hultquist - Chili Pepper Madness says
Mike, try this Puerto Rican Pique Hot Sauce Recipe and see if it is close to what you are looking for.
Glen says
I've been growing peppers and making hot sauce for a few years and this is one tasty looking sauce.
I have a couple questions about it - when the level of the liquid goes down, do you top it up with more water and vinegar?
If not, when the liquid gets below the level of the peppers and they are exposed to air, do they not go moldy?
Michael Hultquist - Chili Pepper Madness says
Thanks, Glen. Yes, the peppers should definitely stay submerged or could go bad if left exposed to air. You can top it off with more vinegar/water solution. That's how it's done with Puerto Rican Pique - the maker just keeps tossing new peppers/ingredients and topping it off at time goes by. Enjoy!
Lee says
I’m going to make this Chili Water today using ghost peppers. I have been doing lots of research on pepper sauces/salsas because I was gifted a variety of lots of the worlds hottest peppers and your site is awesome. I used to be an executive chef so I have a fair amount of knowledge when it comes to fermenting and making sauces, but this website is so very informational for a fellow chili head thank you for sharing your experiences and knowledge with the world.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Lee! I greatly appreciate it.
Alan says
I made some with fresh garlic, ginger and Thai chili peppers from the farmers' market near Diamond Head. . Sliced up only 6, about 2" long each. It was plenty hot enough after 24 hours in the fridge. An' dat buggah was ono! (Translation: It tasted very good!)
Also used Alaea sea salt, which has added minerals from the red Hawai'ian clay it's mixed with. You can get it online from Amazon or Target. They charge about $5/pound, much more than we pay here, but once you try it, you'll use it in all your recipes. Just be sure to get the "Old Time" brand from Hawai'i, not the stuff from San Francisco.
Aloha!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Alan. Thanks for the tip on the Alaea salt! I'll have to get me some.
Mike says
How can I find hawaiian chili peppers outside of hawaii? Thank you!
REPLY: Mike, you'd need to look online to find a seller or attempt to grow them yourself. -- Mike from Chili Pepper Madness.
Karen says
I just had something much like this in Martinique (so probably a Créole recipe). But I couldn't taste any vinegar at all. Does this have a vinegar taste? Is vinegar necessary to preserve it or could it be omitted?
REPLY: Karen, the vinegar will definitely let it keep longer and will add flavor, though there is more water than vinegar. -- Mike from Chili Pepper Madness.