Try this Chili Lime Sauce recipe, or contribute your own.Suggest a better description
While youre 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 <email@example.com> on Apr 6, 1998
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 226.6mg||6 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 6.9g|
|Protein 2g||3 %|
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Calories per serving: 46
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