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Chili Lime Sauce chili, bbq, sauces, caribbean 1 (to 3) scotch bonnets 1 or other hot chilies 1 cup lime juice 1 (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 Yield: 1 cup Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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