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.