Ranch Recipe: Chili Pepper Water

It is common to find homemade chili pepper water in homes all over the state, and our team loves to make their own. Especially since we grow these peppers on the farm! We posted this recipe on our Facebook page a few months ago and it was a hit. This is a “family-friendly” version that Farmer Dan likes to use, if you want to spice it up more, double the amount of peppers.


  • 1 quart sized mason jar
  • 10-15 bright red chili peppers
  • 1/2 small clove organic garlic, minced
  • 1 tsp Hawaiian sea salt or granular salt
  • 1/8 cup rice vinegar
  • Optional: 2 tablespoons soy sauce (nama shoyu from Mitoku is Dan’s favorite)


  1. Boil 1 1/2 quarts of tap water, allow to cool down in pot to around 140 degrees
  2. Stir in salt and vinegar
  3. Add in chopped garlic and whole, ripe chilli peppers
  4. Stir in pot with wooden spoon and let set for 5 minutes
  5. Add shoyu (optional)
  6. Poor into ball jar and seal immediately
  7. Leave on window sill or sun lighted area for 2-3 days
  8. Turn and mix contents in bottle a few times a day and/or until liquid turns a golden yellow, brown color
  9. Immediately refrigerate after opening