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Ingredients

• • 2 cups Bird’s Eye Chiles, ± to taste, See picture. These are small, medium hot chillies that grow like weeds in the tropics. I’ve never planted any and have four bushes on a half acre of land anyway; Mother Nature likes Bird’s Eye Chillies. You can super grind these and make a very nice “salsa Picante”. Most of you will have to buy these. Asian food stores are a good source.
• • 3 Tbs Sea, pickling or kosher salt. You want to make a brine solution here. If you’re on a salt restricted diet I don’t know what to say. The salt preserves the chillies. I’ve never tried to make it without salt but I don’t think that would work.
• • 750ml (about 1 qt) boiled water.
• • A suitable container. I usually use an empty booze bottle and then transfer the Chilli pepper water to a dispensing container after it has “aged”.

Description

Back When I Lived In Hawaii I Used To Frequent A Hole In The Wall Dinner Called Ono Ono Kau Kau. I Don’t Think Michelin Was Planning To Visit Ono And Even One Star Would Seem Over The Top By Michelin Standards; But The Hawaiian Food There Was The Best I

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