Squeeze the lemons (enough to cover the peppers and a little bit more), take out the seeds and add the whole peppers. Let it boil for five minutes, then strain and put the liquid apart. Smash the peppers and salt with a pestle and mortar (or with a food processor). Add the lemon juice we set apart and the whiskey. Put on an hermetic recipient and use carefully (by drops). This sauce could be preserved for several months, be careful, gets hotter as times pass.

There is another variation with olive oil, in this case you smash the peppers raw and put them into the oil with the salt and whiskey.