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Old Sour Hot Sauce

List of Ingredients




"This Bahamian hot sauce survives under the same name in Key West,
Florida. The recipe is from Jane Nickerson's Florida Cookbook (1983).
The substitutions, in what has never been a fixed recipe in the
Bahamas or Florida, are mine, with reference to other printed recipes.
The main thing is that a flavor of lime and salt shouldn't be overpowered
by the chile peppers. The sauce will get spicier as it ages. Red bird
peppers are small hot chile peppers. You can substitute a few of
any fresh whole red chile peppers, but ask about hotness."

2 cups key lime juice (substitute 1-1/2 cups fresh lime juice
with 1/2 cup white vinegar)
1 Tbsp. salt
12 red bird peppers

Equipment: Empty salad dressing bottles or glass jars

1. Strain lime juice.
2. Add one tablespoon salt and stir until dissolved.
3. Put a few peppers into clean bottles or jars, and fill with lime
juice mixture. (You can slice chiles to make the sauce hotter.)
4. Cover tightly, but leave at room temperature, away from
direct sunlight.
5. Some say to keep the salted juice at room temperature for
about three weeks without using it, then store in a cool place.
Others insist the condiment can be used almost any time after
it is made.

*** Note from Coyote Moon: We recommend refrigerating and not
leaving at room temperature. ***

Recipe