Chili Pepper Water - This One’s Hot
This recipe is Hot! the chiles tend to settle into the bottom of the container in which you store the sauce. So, before you use the sauce, be sure to shake the container to distribute the chiles evenly.
2 red jalepeno or serrano chilies, stems and seeds removed, cut in half
2 tablespoons minced ginger
1 tablespoon white vinegar
1/2 clove garlic
Pinch of salt
2 cups water, divided
Place the chiles, ginger, vinegar, garlic, and salt in a blender or food processor along with 1/3 cup of the water and puree until smooth.
Bring the remining water to a boil, add the puree, and return the mixture to a boil.
Remove, cool, and place in a glass jar.
This sauce will keep indefinitely in the refrigerator.
