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Discussion in 'Peppers' started by dirtsailor2003, Jan 5, 2013.
ever try cooking this down to a spicy syrup or concentrate?
Nope never have. We do add it to stir fry and other dishes. I suppose you could if you wanted to.
might give it a try and use it as a concentrate for some spicy jerky. going to make a batch of the water tonight!
I am making a new batch tonight too. Let it sit a couple days. Like a fine scotch it gets better as it ages!
In the deep south they make the same thing with vinegar instead of water. At work one day a very old (80+) Black lady asked me for chili peppers "hot enough to make a preacher cuss". She was pretty agitated, but when i got her calmed down, she explained that at Sunday dinner, her brother had told her that her peppered vinegar was wimpy. I sent her home with about a dozen habanero peppers. The next time i saw her i asked and she said "not wimpy no more".
Do you grow your own Hab's? I planted two this year in my garden in Redding, ca (aka hot), but only got two peppers. If you do grow, do they take special soil or watering needs because what I did didn't work. Want to try this. Thanks.
Sorry for the late response, for whaever reason SMF has quit notifying me when someone responds to my threads!
Yes I do grow my own habaneros, jalapenos, thai peppers, etc. I just plant them in pots to start and then once summer hits and it quits freezing I move them outdoors. No special soil, just my garden beds, that I amend with leaf mulch every fall from our maple tree. Garden gets 10 minutes of water every night around 3am. That's it.
Wow Case, haven't seen this thread til tonite.... Holy crap, I think I could feel the heat thru the iPad ! Bet that stuff would singe some nose hairs ! LOL. :icon_redface:
The habanero stuff is a bit hot! Made with Thai chiles or Hawaiian chiles it's great!
Awesome, somethin else on the ever growing list of things to try ! :icon_lol: Thanks !
Better get on it we keep a jug going all the time! Goes great on everything!
Sounds good Case, will do !
Someone was asking about this so BUMP!
i love Hawaiian style chili pepper water! Beef stew and rice just isn't the same without it. My last batch I subbed the salt for some soy and added some ginger as well; it's okay but I like the original way better. My BIL puts a lot of garlic and some tarragon.
The best restaurants here have this available as a condiment and ALL the plate lunch plate places have it as well! We even have a bottle in our employee cafe at work.
That looks awesome there Case!
You know me any Hawaiian style cuisine automatically gets...
Thanks Woody! Yep goes on everything here! Especially Loco Moco! Yay! Our batch is getting low about time to make some more.
Check out my Loaf of death thread. I used the fire water in place of the normal water for my bread, it was Smokin good!!!
I followed your recipe today...
Here's my last batch with ginger and shoyu...
Looks like its going to be tasty! I just picked up some peppers to make a new batch myself.
How much ginger do you add to your shoyu? Is that all you add?
I've been doing something similar to this for years. Every time I make stuffed jalapenos, I'll take the seeds and pulp that you scoop out and put in a mason jar of water. I then use this water instead of plain water or other liquid when I make sausages or snack sticks that I want some heat in. Works excellent as it smooths out over the entire meat, rather than where chunked peppers or spices are more concentrated, and has a nice mellow after-burn effect. I'll also do the same thing and soak the seeds and pulp in a mason jar of vinegar and then swap the "hot vinegar" out with some of the regular vinegar to make hot pickles, vegetables, or even in my pickled fish (it's delicious). May I also add, if you take the fire water and freeze in cube tray's, it adds awesome flavor to a bloody-mary. Speaking of bloody-marys, if you add the same seeds to your plain vodka, makes an excellent "peppered vodka" for your drinks.
Yep freezing as ice cubes works great for cocktails, or practice jokes!