In any case came across this one I found in Fifty From The Trail - The Best Cowboy Cooking from a Timeless Land that I got from the good/evil folks at Philip Morris (Camel Cash, Marlboro bucks?)
Fire Water:
4 or 5 red or green chili pepper
2 large cloves garlic
1 sprig fresh oregano
1 bay leaf
1/2 tsp cumin seed
1 tsp salt
2 cups boiling water
Dried red pepper flakes, optional
Wash and cut slits in chili peppers, no need to remove seeds. Peel and slice garlic.
Put oregano, bay leaf and cumin seed into a clean jar. Add chili peppers, garlic and salt; pour boiling water over. Cover and let stand overnight.
Strain out solids; pour Fire Water into a glass bottle, adding a few dried pepper flakes, if desired.
Refrigerate between uses.
Drizzle fire Water over cooked chicken or meat; sprinkle over cooked vegetables. Dip crusty bread into it. Add to soups and stews.
Makes about 2 cups
OK, so this is how I plan to adapt it. I'm going to let it steep in the sun all day. Increase the cumin seeds to 1 1/2 tsp, use 2 tsp Sea Salt (much courser) and scrap the green stuff. Use 8 to 10 dried red chili peppers (from Thailand) and 2 or 3 dried habs (from my sis in Kalifornia) and a how ever many Texas Bird Peppers (From Stan) that I have left (1/2 tsp?). I'll slit the peppers too. Course, I might wake up with a different take on it.