Chile Pepper Water Food
CHILI PEPPER WATER
This is an Indian dish which is served over rice and has a meat or veg dish to go with it. It is similar to the Indian dish , rasam.
Provided by Ranikabani
Categories Asian
Time 25m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Mix everything (except the onion and the oil),crushing chilies with your hand.
- Put it on to boil.
- When it comes to a rolling boil, take it off the stove.
- In a seperate pan, heat the oil and fry the onion.
- Add to the pepper water.
- Let it boil a bit.
- Then let it rest on the stove till the spices settle to the bottom.
- Pour out into a servingin dish being careful not to let the settled spices pour out.
Nutrition Facts : Calories 77.4, Fat 5, SaturatedFat 0.7, Sodium 13, Carbohydrate 8.5, Fiber 2.2, Sugar 3, Protein 1.6
HAWAIIAN CHILI PEPPER WATER
This is a popular condiment in Hawaii, but you can use it wherever you are. It goes great with rice and Asian-style dishes and it's easy to make. Remember to keep it refrigerated to preserve the flavor and color.
Provided by JenSmith
Categories Hawaiian
Time 8h5m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Combine the ingredients in a clean and sterilized pint (500 mL) bottle or jar. Pour in about 2 cups of hot water and let the mixture steep at room temperature overnight.
- Refrigerate in the morning.
Nutrition Facts : Calories 10.3, Fat 0.1, Sodium 2341.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.8, Protein 0.4
CHILE-PEPPER WATER
Steps:
- Blend garlic, chiles, ginger, a pinch of salt, 1/3 cup water, and vinegar in blender until smooth. Bring remaining 1 1/4 cups water to a boil. Then add chile mixture and bring to a boil. Cool completely. (Keeps, covered and chilled, 1 month.)
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- In a small bowl, mash together 5 garlic cloves, 2 Hawaiian chili peppers, and 1 teaspoon Hawaiian sea salt.
- Boil in a small pot: 2 ounces white vinegar and 8 ounces water. Remove from stove and let cool.
- Put the garlic/chilli/salt mixture into a glass jar. Pour the cooled vinegar/water over the mixture. Give it a few good shakes to incorporate.
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- Put peppers and garlic in a food processor and chop. Stop before you get to the paste stage—you want the chili pepper to be finely minced and the garlic to be in larger chunks.
- Combine mixture with salt, water and vinegar in a large pot. Cover with a lid, bring to a boil, then remove from heat.
- Allow to cool. Store in clean glass jar or bottle and allow to "marinate" for 2 to 3 days in sunlight, shaking daily. Store in refrigerator to preserve flavor and color.
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