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.