This is a popular condiment in Hawaii! 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.
| Servings | Prep Time |
| 1 pint | 5 minutes |
| Cook Time |
| 8 hours |
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This is a popular condiment in Hawaii! 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.
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Ingredients
- 4-8 dried hot red chili peppers
- 2 tsp rice vinegar
- 2 quarter-sized slices fresh ginger bruised
- 1 garlic clove peeled and cut into thin strips, or you can leave it whole
- 1 tsp salt
- 2 cups hot water not boiling
Servings: pint
Units:
Instructions
- 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.
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