Chile Pepper Water - cooking recipe

Ingredients

1/3 c. cold water
1/2 small clove garlic
2 jalapenos, stemmed and halved
1 Tbsp. distilled vinegar
2 tsp. peeled, minced ginger
1/8 tsp. kosher salt
1 1/4 c. water

Preparation

Puree the first 6 ingredients in a blender.
Bring 1 1/4 cups water to a boil.
Add puree and return to a boil.
Cool.
When cooled, transfer to a bottle or glass jar and refrigerate.
Keeps indefinitely.
Makes about 1 1/2 cups.
Shake before using for a hotter sauce.
Red chile peppers are used, but green can be substituted.