Chili Mac
INGREDIENTS:
1 Scotch bonnets or other hot
-chiles; (up to 3)
1 c Fresh lime juice; (about 6
-limes)
1 tb Salt
1 Scotch bonnets or other hot
-chiles; (up to 3)
1 c Fresh lime juice; (about 6
-limes)
1 tb Salt
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.
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.