Hawaiian Chili Peppers – Info & Uses

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When we traveled to Hawaii, I was excited to see the beautiful landscapes and pristine waters of the volcanic islands. I was also excited to search out the famous Hawaiian chili pepper. During our adventures around Kauai, we stopped at many farmer’s markets, looking for the native pepper variety.

Finally, we got lucky and bought a handful of the small, red chili peppers from a local vendor. Years later, we now grow a Hawaiian chili pepper plant every year back in our home state of CT (which can be a challenge!).

In this article, I’ll share everything I have learned about Hawaiian chili peppers, including their flavor, heat level, uses in the kitchen, and a basic recipe for chili pepper water. Let’s get into it!

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Basic Info

Name	Hawaii chili pepper, kona pepper
Type	Heirloom
Species	Capsicum frutescens
Heat level (Scoville)	60,000-80,000 SHUs
Flavor	Sharp and slightly smoky
Uses	Chili pepper water, hot sauce, pepper flakes
Light	Full sun
Growing temperature	70-80°F
Plant height	2-3 feet (taller in ideal conditions)
Watering	Evenly moist, good drainage
Seeds	University of Hawaii, Etsy

As you might expect, the Hawaiian chili pepper loves to grow in a warm, tropical climate. It is part of the Capsicum frutescens species, along with the more popular Tabasco variety. The peppers typically take a long time to grow and mature, around 12 weeks after transplanting.

The plants are relatively compact and bushy, typically growing to 2-3 feet tall at maturity. The peppers grow upright on the plants rather than hanging downwards. When the chilies turn red, they easily fall from the plant, which is common for C. frutescens types.

Seeds

Authentic seeds can be difficult to source, since they have to come from Hawaii. However, if you check the University of Hawaii website regularly, you may get lucky and find the seeds in stock. Once you have your own plant, I highly recommend saving your own seeds or overwintering the plants to keep them going.

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Heat Level (Scoville Scale)

The Hawaiian chili pepper has a Scoville rating between 60,000-80,000 SHUs. This is hotter than a cayenne pepper, and close to the heat of a mild habanero. It is enough to send most people to the fridge for a glass of cold milk.

When I tasted the Hawaiian chili pepper for the first time, the heat was shocking. Not only was it spicier than I expected, but the sensation was instant. This tiny chili should not be underestimated! The fiery heat is great for adding spice to meals, and there are many ways to use them in the kitchen.

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Flavor and Uses

When it comes to using fresh Hawaiian chili peppers, you have a few great options. We have experimented with our harvests in a variety of ways, and I have some favorites:

• Hawaiian chili pepper water. This is a traditional table sauce found in restaurants across the Hawaiian islands. It is essentially a simple infusion of chili peppers, garlic, and ginger in water and vinegar. For a quick recipe, see below.
• Chili pepper flakes or powder. These small chilies are quick to dehydrate and grind into a flavorful powder to use as a spice.
• Fermentation. If you have an abundance of them, Hawaiian chili peppers can be used in a fermented mash.
• Hot sauce. Like most hot peppers, these can be used to add heat and flavor to your favorite hot sauce recipes.

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Hawaiian Chili Pepper Water Recipe

Making chili pepper water couldn’t be easier. It takes just a few minutes to put together, though it will taste better after sitting for a few days in the fridge. Here is a simple recipe:

Ingredients:

• 5-10 Hawaiian chili peppers
• 1 tsp salt
• 2 cloves garlic, crushed
• 2 slices fresh ginger
• 1 cup water
• 2 tbsp. rice vinegar (or white)

Instructions:

1. Add all ingredients to a small pot and bring to a boil
2. Remove from heat and let cool for 10 minutes
3. Pour into hot sauce bottle and refrigerate
4. For best flavor, let sit for 1 week before enjoying

There are many variations on Hawaiian chili pepper water, from adding soy sauce, to fermenting the mixture. However, the principles are very simple – infuse chili pepper flavor and heat into a water/vinegar mix. The end result is a very thin, splashy sauce that is great on almost anything!

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I hope this article inspires you to grow your own Hawaiian chili pepper plant. We plan on growing one every year to remind us of our amazing trip to Hawaii, and to enjoy the tasty peppers it gives us. Aloha!