Chili lime sauce

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

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