Chili pepper water
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Ginger root; peeled, sliced |
| ½ | clove | Garlic |
| 2 | Serrano peppers; stemmed & | |
| . cut in half but not seeded | ||
| ¼ | teaspoon | Sea salt |
| ⅓ | cup | Water; cold |
| 1 | tablespoon | Lemon juice; fresh squeezed |
| 1¼ | cup | Water; boiling |
Directions
Combine the ginger root, garlic, peppers, salt, cold water and lemon juice in a food processor. Blend until pureed, about 1 minute. Add the blended mixture to the boiling water and bring back to a quick boil. DO NOT strain. Cool and store in the refrigerator.
NOTE: Chili pepper water can be stored in the refrigerator indefinitely.
This is a HOT sauce for those that cannot use the vinegar based hot sauces. The article this recipe came from stated that this recipe does not have the yeast like the vinegar based recipes and will work just fine for folks with yeast allergies.
** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95