Hawaiian Chili Pepper Water

A deliciously fresh yet fiery condiment used daily in the Islands. You'll find it alongside soy sauce bottles in many restaurants that serve local food.

nioi "home-made" label (Paris)
Ingredients
  • 15 to 20 Hawaiian Nioi chili peppers (or others as available locally)
  • Sea salt (Red Alae Salt)
  • Vinegar (a spoon full)
  • 1 clove crushed garlic
  • Small bottle and cork

 

 WARNING: Use rubber gloves to handle chili peppers.

  1. Use an old 16 oz. beer or ketchup bottle, sterilize it. Boil just enough water in a small pot to fill the bottle.
  2. Add Hawaiian alae salt (tinted with red clay ), fresh Nioi chill peppers, a little vinegar and a finely chopped garlic clove and fill with the boiling hot water.
  3. Must be kept refrigerated.

    The longer you keep it the stronger it gets. A great substitute for other brand-name hot pepper sauces.
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