Authentic RECIPE FOR HOT SAUCE OR CHILE?? NOT SALSA?

Question

please help me. Thanks

Answer 1

Chili pepper water: popular Hawaiian condiment

Go to any diner, Hawaiian food restaurant, or plate lunch stand in Hawaii, and along with the ketchup, mustard, shoyu (soy sauce), and Worcestershire sauce you'll also find chili pepper water. Not "sauce," "water." You'll recognize it by it's pinkish-orange-y hue, and the whole chilis and sliced garlic suspended in it.

Like a distant island cousin of Crystal or Tabasco sauce, chili pepper water is a fiery brine used in Hawaii to add a spicy kick to rice, eggs, spaghetti, fried foods, Bloody Marys—just about anything. In fact, this weekend I made some beef stew and rice for dinner, and it was crying out for a splash or three of chili pepper water to go with it.

You can make chili pepper water a lot easier than you can make your own Tabasco or Sriracha sauce,  and I think it's equally delicious. In Hawaii chili pepper water is made with plump, wrinkly, Hawaiian chili peppers. The closest approximation for those outside of the islands would be small, red Thai chilies or any Asian red chili pepper. (Don't use jalapeños or serranos.).

Hawaiian Chili Pepper Water

Once made, let sit over night to develop flavors.  Keep refrigerated.

8-10 Hawaiian red chili peppers

2     teaspoons white vinegar

2   garlic clove, sliced

2     quarter-sized slices fresh ginger, bruised (optional)

1-2     teaspoons sea or kosher salt

2     cups hot water (not boiling)

Place all ingredients into a slightly larger than pint-sized glass jar or bottle. Pour hot water over. Cap when cooled and store in refrigerator.

Answer 2

Chillie Sauce

Fresh Tomatoes about 4 large Diced

1 white onion Diced

Salt

Vinigar 1/4 cup

Chilie Powder

2 large garlic cloves

1/4 cup of sugar

Cook the onion and tomato in a pan with the vinigar add the salt, sugar, galic, chilie powder and  let it simmer untill its soopy.  Allow to cool  and blend in a blender.  Use a small hole strainer to strain the pices.

BERMUDA BURNER HOT SAUCE

Pepper Mash Method 3 tsp. Habanero Mash

1-1/2 tsp. Garlic Powder

1/4 cup Distilled White Vinegar

1/4 cup Diced Onion

1-1/2 tsp. Jamaican Jerk

1/2 tsp. Ginger

1 tsp. Allspice

1/2 cup Mango

1 Tbs. Molasses

1/2 tsp. Salt

Prepare fruit as described under Other Fresh Ingredients.  Place all ingredients into a food processor and puree until smooth.  Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.  Microwave until mixture starts to steam.  Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under

ROASTED JALAPENO HOT SAUCE

Pepper Mash Method 2 ea. Sweet Green Peppers (roasted)

3 tsp. Jalapeno Mash

1/4 cup Distilled White Vinegar

1 tsp. Chipolte Pepper (smoked Jalapeno)

2 ea. Garlic Clove  

1/2 tsp. Curry Powder

1/2 tsp. Black Cumin

1/2 tsp. Salt

Roast and peel peppers as described under Preparing Fresh Peppers.  Place all ingredients into a food processor and puree until smooth.  Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.  Microwave until mixture starts to steam.  Remove from oven and mix well.  Return to oven and heat again.

Answer 3

Great collection of recipes here.

http://www.khanapakana.com/

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