GangaHawaiian Chilli Water
Oh my, the year I first made this it became my favourite drizzling sauce for Winter – over soups, vegetables, into dals, on tofu and paneer, on rice, in sandwiches and sauces, with lentils and bean dishes — anything! I even mixed it into amazing dressings.
It is a condiment or hot sauce that is very popular with Hawaiians and has a range of variations on the common base of chillies, garlic, vinegar, salt and water.
As well as a condiment, it is also used as a drink to sip, and as a sauce. Many Hawaiian homes keep Chilli Pepper Water on their table, and guest will bring a bottle of their own home made version to leave with the host.
Why does it work? We know that an acid or sour flavour – vinegar, lemon juice, bitters, tamarind etc – enlivens any dish. Chilli adds interest and heat. Salt brings out flavour. Garlic adds bite and deeper flavours. If you add bay leaf or soy sauce they provide grounded earthy flavours (umami). All of this in one bottle of sauce that is composed mostly of water!
Here's a recipe (there are lots online) https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/hawaiian-chili-pepper-water/ but note that you can add all sorts of things to vary the flavours and work with the seasons. I have added, at different times, turmeric, spring onions, herbs, black peppercorns, bay leaf, 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.
Right now I am making a fermented version which will be ready in about a week for drizzling this winter.
#FromTheKitchen #WhatIAmCooking #FromTheArchives #HawaiianFood #HotSauce #Vegetarian
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RandyCaparoso.wineauthor
Brent Lineberry
HawaiiGuide
