Category: Winter 2017

Make Your Own Hot Sauce



Written by Michelle T.M. Lee.
Photography by Mieko Horikoshi.
Our team at edible Hawaiian Islands loves to eat and support local. Breakfast meetings are a favorite way to begin the day. We wanted to show how fun and easy it is to make your own hot sauce because, when dining on a breakfast of local eggs and farm-fresh veggies, the last thing we want to see on the table is a bottle of hot sauce from a foreign land.
Here is a basic recipe using locally grown chilies. You can select any chilies you like and even add some fresh tomatoes to tone down the heat.
Course: Side Dish
Author: Michelle T.M. Le


  • Blender
  • Mason Jars or Any Glass Container
  • Medium Size Pot


  • 1 lb. Fresh Locally Grown Chilies (Sliced With Stem and Membrane Removed)
  • 1 tsp. Garlic (Minced)
  • ½ Cup Onion (Diced)
  • 1 tsp. Kosher Salt
  • Cup Distilled White Wine Vinegar
  • 2 Cups Water


  • Gather and prep all ingredients. Wash your hands well after handling raw chilies.
  • Add ingredients to a medium-size pot and simmer until liquid is reduced by half.
  • Transfer to a Vitamix or blender and blend to desired consistency. You can add more water if you prefer your hot sauce with a thinner consistency.
  • Cool and bottle in mason jars or any other glass container.
  • Store in refrigerator.


Use gloves when handling hot peppers to avoid capsaicin burns. 


Eating as a Spiritual Practice by Susan Teton Campbell

“Today we know more about health than ever,” says Susan Teton, author. “We have the most advanced medical systems as well, and yet, we have alarming rates of chronic illnesses. What is really going on here?” she asks. “It’s all about the food,” but not about diets, proteins, carbohydrates or fats. ‘Eating as a Spiritual Practice’ inspires a brave new way of eating: dropping diets and enjoying the bounty of food from the Earth (and not the factory). Susan’s story will touch your heart and soul in ways you may have never considered, as she inspires you with a lively and mouthwatering combination of raw, cooked and cultured foods.

Letter of Aloha

I attend a staggering number of food events; each flip of the calendar page heralds a new flood of festivals, farm tours, charity dinners and foodie gatherings. The food is always the star of the show, and rightfully so given the thoughtful sourcing of ingredients, the painstaking preparation and presentation of the food, and the culmination of all this work when we finally bite into the edible creation. But, while it’s easy to ignore or even forget about what comes next, consumption isn’t the end of the consumer cycle. What happens to all the leftovers and half-eaten meals, all the plates, cups, forks and napkins? We toss these in an overflowing garbage can and walk away considering our duty done.

We get it: no one likes to think about garbage. We don’t like to see it, we don’t like to handle it and we definitely don’t like to smell it. We regulate our trash to landfills that many of us never even visit, opting instead for roadside garbage pickup, a convenience that insulates us from some difficult realities. Life is busy and anything that creates convenience is much appreciated, but when it comes to food event waste we’ve long been walking a dangerous line between keeping things convenient for attendees and clean-up crews and engaging in practices that have a lasting negative impact on our local environment and resources.

The features in this issue seek to heighten our awareness of food waste and show what we can all do to cut back, whether it’s through being a more thoughtful grocery shopper or making sure we support events that follow Zero Waste tenants. In the same vein, we wanted to draw attention to some butchery and ceramics projects happening throughout the islands. These two art forms also help reduce waste through promoting respect for our raw materials and cultivating a sense of honor for the vessels on which we place our food. This is a multi-faceted problem and solutions can be found on many fronts.

It’s time we jump on the national bandwagon and shed some light on this issue. This is about the horrific amount of greenhouse gases emitted into the atmosphere each year by improperly managed food waste. It’s about the uncountable number of plastic bottles and utensils floating in the ocean that wash up on our beaches daily. It’s not pretty, it’s not fun, but it’s a real problem of our own creation and the time for change is now.

With aloha,
Dania Novack Katz
Publisher / Editor