Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 1 \N | (to 3) Scotch bonnets |
| \N \N | Or other hot chilies |
| 1 cup | Lime juice |
| \N \N | (abt 6 limes) |
| 1 tablespoon | Salt |
Stem, wash, seed, and thinly slice the peppers. Combine the lime juice and salt in a mixing bowl and whisk until the salt is completely dissolved. Stir in the peppers.
Transfer the sauce to a clean jar or bottle. Let the mixture stand at room temperature for at least 24 hours, preferably 5 days to a week.
Spoon Chili Lime Sauce over grilled vegetables, chicken, or seafood.
Add a few drops to soups and stews. It's also great in salad dressing. Keeps for several months at room temperature.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 59
Submitted By DIANE LAZARUS On 12-13-95