Name: Caribbean Lime & Lemon Pepper Sauce
Ingredients: 30-40 assorted peppers (scotch bonnet, habanero, etc.) – These provide the signature heat to the sauce. For milder heat, you can adjust the quantity or use less spicy alternatives.; 2 cups white vinegar – Adds acidity and helps to preserve the sauce while enhancing its flavor.; Juice & zest of 3 limes – The lime juice adds brightness and a unique flavor, while the zest contributes essential oils that enhance the aroma.; Juice & zest of 3 lemons – Similar to limes, lemons provide additional acidity and flavor depth.; 3/4 tbsp sea salt – Enhances all the flavors and acts as a preservative.; 1/2 medium bitter melon, diced – Adds a unique flavor and nutrient boost. If you can’t find bitter melon, you can skip it or substitute with cucumber for texture.; 15-20 garlic cloves, peeled – Imparts depth of flavor, complementing the heat of the peppers.; 15-20 leaves of shado beni (culantro) or cilantro – Provides freshness and aromatic qualities. Use cilantro if you can’t find culantro, though they have distinct flavors.

Description

Brighten your dishes with Caribbean Lime & Lemon Pepper Sauce—a zesty blend of lime, lemon, and spices. Perfect for marinades and dips.

Ingredients

Scale

30–40 assorted peppers (scotch bonnet, habanero, etc.) – These provide the signature heat to the sauce. For milder heat, you can adjust the quantity or use less spicy alternatives.
2 cups white vinegar – Adds acidity and helps to preserve the sauce while enhancing its flavor.
Juice & zest of 3 limes – The lime juice adds brightness and a unique flavor, while the zest contributes essential oils that enhance the aroma.
Juice & zest of 3 lemons – Similar to limes, lemons provide additional acidity and flavor depth.
3/4 tbsp sea salt – Enhances all the flavors and acts as a preservative.
1/2 medium bitter melon, diced – Adds a unique flavor and nutrient boost. If you can’t find bitter melon, you can skip it or substitute with cucumber for texture.
15–20 garlic cloves, peeled – Imparts depth of flavor, complementing the heat of the peppers.
15–20 leaves of shado beni (culantro) or cilantro – Provides freshness and aromatic qualities. Use cilantro if you can’t find culantro, though they have distinct flavors.

Instructions

Prepare Peppers: Start by thoroughly washing 30-40 assorted peppers. Remove the stems and, for a milder flavor, deseed them as well. This provides you with greater control over the heat level of the sauce.
Blend: In a blender, combine the prepared peppers, 2 cups of white vinegar, the juice of 3 limes, the juice of 3 lemons, 15-20 peeled garlic cloves, and 1/2 diced bitter melon. Blend everything until smooth, as this will form the core of your sauce.
Add Zest & Herbs: After achieving a smooth consistency, add the zest from the limes and lemons along with the 15-20 leaves of shado beni (or cilantro). Blend for an additional 30 seconds to combine all the flavors.
Simmer: Pour the blended mixture into a pot. Add 3/4 tbsp of sea salt and allow it to simmer over medium heat for about 20 minutes. This step helps deepen the flavors and integrates all the ingredients.
Adjust & Bottle: After simmering, taste your sauce and adjust any flavors as necessary. Once satisfied, let the sauce cool before transferring it to sterilized glass bottles. To add a decorative touch and infuse more flavor, include a few lemon slices in each bottle.
Store & Develop: For the best flavor, refrigerate the sauce for at least one week before using. This resting time will allow the flavors to meld together beautifully. Remember to shake well before each use.