Chili Lime Sauce Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
1: , (to 3) Scotch bonnets
, abt 6 limes
Or other hot chilies,
1 tbsp: Salt,
1 cup: Lime juice,
Directions:
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. Its 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
Source from luhu.jp
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. Its 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
Source from luhu.jp