Cay Lime-Pepper Sauce
Yield - about 1 cup
6 LARGE CAY (Pronounced KEY) LIMES
6 WHOLE CAYENNE PEPPERS
1 -1/2 CUPS WATER
Cut limes in half then squeeze the juice and pulp from the lime. In a sauce pan simmer peppers and water until half of the water is reduced. Add lime juice to water and simmer for an additional 5 minutes. Use a strainer to remove all pulp and peppers (squeeze the pulp to get out all of the juice). Chill and serve with chowder.
Use a gravy boat or bowl with a small ladle.
If you wish a hotter sauce use Tabasco or Habanero peppers.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 26, 2011.