INTRODUCTION
We’re grateful to Kyra Bramble, owner and chef at , for this recipe. Here’s what she says about it, “This hot shot recipe has become a staple in my kitchen, and with the addition of Spanish Needles it’s a super potion. It knocks out a cold, soothes a voggy body, and makes an easy base for a unique cocktail. It calls for all local Hawaiian ingredients – both foraged and cultivated. I’m unsure of the shelf life as it’s never lasted long enough to go rancid, but I’ve had it in my fridge for weeks and it’s always been fine.”
INGREDIENTS
2 cups Spanish Needle Vinegar
2 cups filtered water
1/2 cup lilikoi pulp
1/2 cup raw Hawaiian honey
1/2 cup roughly chopped fresh ginger
1/2 cup roughly chopped fresh turmeric
4-8 Hawaiian chili peppers (6 was my happy place)
1 large clove raw garlic (about 1/2 tablespoon)
