Kapaula, HI -- Hot sauces and salsa are hot sellers in the condiment world but things could be getting even more heated thanks to some hot water from Hawaii.

Celebrity chef Roy Yamaguchi, the founder of the Roy's chain of restaurants, says something called "chili pepper water" is setting the cooking world ablaze.

Chili pepper water" blends H2O chili, garlic, salt and, occasionally, vinegar and is splashed on food according to taste.

Unlike some condiments, which cover up the food's flavor, Yamaguchi says chile water is lighter and "is a flavor enhancer, especially with poi."

Yamaguchi doesn't know if sales of chili pepper water will catch up with ketchup but he figures it could give Tabasco a run for its money.

Yamaguchi -- who is considered the founder of Hawaiian Regional Cuisine -- will be cooking up more food trend tidbits at the Kapalua Wine and Food Festival, which starts July 8 in Kapalua, Hawaii.

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