Recipe By     : Gourmet Preserves by Judith Choate
Serving Size  : 1
Preparation Time :0:00
Categories  : Sauces

4 cups fresh Key lime juice lime, lemon, or sour orange juice
2 tablespoons salt
16 bird peppers -- red chili peppers, or any other hot pepper you prefer

Mix juice and salt.  Stir until salt is dissoved.  Pour into hot sterilzed jars. Add 4 peppers per bottle.  Screw clean caps on tightly and set aside to ferment for at least 10 days before use.
 

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NOTES : (The author says she was introduced to this as a seasoning on conch in Harbour Island, the Bahamas.  Every cook has a jar or two on the shelf.  Every island roadside food stand has its own homemade Old Sour. Perfect for sprinkling on fish, either before or after cooking, and on vegetables and salads.)

I substitute tomatillos for the green tomatoes, called for.