|Key West Lime & Chile Sauce|
Strain a bottle of Key West lime juice through a clean T-shirt. Add a couple of bird (or other small very hot) peppers, 1 teaspoon salt, and a little freshly ground black pepper, and cork the bottle. Let sit in a dark place for about 2 weeks; the juice will turn a nice amber color. Decant into a bottle, put the lid on, and punch holes in the lid. Sprinkle on fish, veggies, or just about anything else.
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