Caribbean Lime Lemon Pepper Sauce

Presented by Fast Recipes

Ingredients:

30–40 assorted hot peppers (scotch bonnet, habanero, or your choice)

2 cups plain white vinegar

Juice and zest of 3 limes

Juice and zest of 3 lemons, plus 8 additional lemons sliced for garnish

¾ tablespoon sea salt

½ medium bitter melon, diced

15–20 garlic cloves, peeled

15–20 leaves of shado beni culantro (or cilantro as a substitute)

Instructions:

Prep the peppers:

Wash all peppers thoroughly and remove the stems. For less heat, remove the seeds; keep them in for maximum spice.

Blend the base:

In a blender, combine peppers, vinegar, lime juice, lemon juice, garlic, and diced bitter melon. Blend until the mixture is smooth.

Add zest and herbs:

Add the lime and lemon zest along with cilantro or culantro. Blend for another 30 seconds to incorporate.

Simmer the sauce:

Pour the blended mixture into a saucepan. Add sea salt and simmer over medium heat for about 20 minutes to help the flavors meld.

Adjust and balance:

Taste the sauce and adjust the salt, citrus, or consistency as needed. If too thick, thin with additional vinegar.

Bottle and garnish:

Let the sauce cool slightly. Transfer into sterilized glass bottles. Add a few slices of lemon to each bottle for extra brightness and visual appeal.

Refrigerate and rest:

Store in the fridge and allow the sauce to sit for at least one week before using to develop deeper flavor. Shake before each use.