Article: Who Needs Hot Sauce When You Have Hawaiian Chile Pepper Water?

dbCooper

This is new to me.  I made the garlic/vinegar version using serranos, it was pretty good.  Also have end of season habaneros and jalapenos to play around with.

Using it for sipping purposes, I don't see it replacing any of my hot sauces.

https://www.saveur.com/make-hawaiian-chile-pepper-water-at-home/

Botch

Very interesting, I almost wonder if I didn't actually make this by accident.
I don't have a very green thumb, and when I can get something to grow, its usually eaten by others (coons in Dayton, college students in Grand Forks, and deer here in Utah).  But there was one summer I had a Tabasco pepper growing in a pot on my back porch, and it made it to maturity before I was able to kill the plant, and I was able to harvest about a cup of tabasco peppers.  I didn't have a recipe, but the ingredient list on a bottle of Tabasco (my favorite) simple said "Distilled vinegar, red peppers, salt"; hell, I can do that!  I simmered a cup or so of white vinegar with the peppers, cooled and added salt "to taste", and strained it into a Cappuccino bottle from Starbucks (it had a resealable lid) and tossed it into the frig.  At the time I didn't know about lacto-fermentation at all (see Larry's info-rich thread in the Off-Topic section, https://eggheadforum.com/discussion/1211374/ot-lacto-fermentation-fun-peppers-and-sriracha#latest
 
It remained a pink-tinged bottle of vinegar; never spoiled for two years when I threw it out.  Tasted mildly spicy but no replacement for Tabasco Sauce (since I strained out the peppers up-front, there was probably no actual lacto-ferment).  However, after reading the posted article, I maybe think that's about what I made, and it would have been good sprinkled on rice, or sipped as a palate-cleanser between bites.  The farmers' markets are pretty much done here now, but I will try this again next summer/fall.