| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Scotch bonnets or other hot chiles; (up to 3) |
| 1 |
c |
Fresh lime juice; (about 6 limes) |
| 1 |
tb |
Salt |
INSTRUCTIONS
While you're at it, look at this one - Old Sour is an easy and versatile
marinade. I usually add garlic to this:
"This sauce, which accompanies French West Indian stews, is called 'old
sour' in Key West ... Spoon it over grilled vegetables, chicken or seafood,
or use it to perk up soups, stews, or salad dressings. It keeps for several
months at room temperature, and improves with age."
Stem, wash, seed and thinly slice the peppers. (For a hotter sauce, leave
the seeds in.) 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 "ripen" at
room temperature for at least 24 hours, preferably five days to a week.
Makes 1 cup.
Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@compuserve.com>
on Apr 6, 1998
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