There are different variations of lime and chili sauce throughout the Caribbean. This one is from Guadeloupe.
- 2 hot red chili peppers
- 1 tbsp sea salt
- 1 cup (250ml) lime juice
Directions: remove the seeds from the chili peppers and slice finely. Dissolve the salt in the lime juice. Pack the chili peppers into a jar and pour in the lime juice. This is best after 2–3 days, but will preserve for up to 1 month. Serve with grilled vegetables or fish.