This is a good recipe but I'm Maui born and Raised, have been a chef for 20 years. Thought I'd share an old family recipe of the same but tweaked a bit. I boil 4 Cups water, 12 Hawaiian or Thai peppers, can use 2 small serrano as well. 6 cloves garlic rough chop, 4 tbsp ACV or white vinegar, 1 rounded tbsp sea salt. Bring to a boil for 3-5 minutes, reduce heat to a simmer for another 10. Store in container and leave out of fridge for at least 2 days to allow water to ferment. And if it's too hot for you, reduce peppers and add pineapple juice instead of vinegar. Makes it a sweet and spicy sauce. Great on ric and fish.
Thank you Jen for posting this!