Tabasco Chili Water Recipe

Chili water is a nice condiment. I use a small amount when cooking rice. It really gives the rice a beautiful flavor as well as some spicy zip.

Ingredients:

3 cup water

2/3 cup rice vinegar

1 tbsp pink Himalayan salt

20 to 30 tabasco peppers

3 cloves garlic, sliced

Small nub ginger, thinly sliced

1 tsp shoyu

Tools needed:

Sharp knife

Cutting board

Measuring cups and spoons

Small stock pot

Sanitized 32 oz mason jar with lid

Small spoon

Homegrown tabasco peppers are very delicious with a great amount of heat.

How to make it:

Cut root end off the garlic cloves and remove outer paper layer. Thinly slice the garlic cloves about 1/8 inch thick. The ginger I used a nub about the size of my thumb. Peel and slice the ginger about 1/8 of an inch.

For the tabasco peppers, cut off the stems and rough chop the peppers. Seed removal is optional.

Add ingredients to a small pan and bring to a rolling boil.

Turn off the heat and let steep in the pot until it is cooled to room temperature.

Thoroughly sanitize a 32 oz glass mason jar. Pour the liquid with the contents into the jar and let cool to room temperature. Once cooled, place lid on the jar and store in the refrigerator. This will keep for a few months, though I tend to go through it rather quickly. It’s delicious!

Over time, the flavors will enhance as the peppers and other ingredients will infuse with the liquid.

Enjoy,

Logan