Recipe Babe: Pepper Water Soup

Although I didn’t actually ingest Thanksgiving dinner this year, spending the entire day surrounded by the smells of roasting turkey flesh made me feel huge by association. Thankfully I just made a bowl of Pepper Water Soup and I’m already feeling better. I’m not sure of the origin of this recipe but I think it’s Chinese or something. Enjoy!!

 Pepper Water Soup

Two quarts alkalized water

Ten locally raised, white habanero peppers

In a large stockpot combine the water and the peppers. Using a candy thermometer (ew I know, but necessary), heat the broth to exactly 254 degrees. Immediately, turn off the heat, cover, and allow the peppers to steep uninterrupted between 2 and 24 hours depending on personal preference. Remove peppers and discard. Chill and serve in a martini glass.

 

LOVE YOU. MEAN IT.
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  • Michaela

    The origin in Anglo-india… The original recipe has many more ingredients (chicken beef or lamb, lime, corriander,etc) and it’s served with rice … Not that you care

  • Xtinahoopstress

    Everything tastes better when sipped out of a martini glass.