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Cay Lime-Pepper
Sauce
Yield - about 1 cup
Ingredients
6 LARGE CAY (Pronounced KEY) LIMES
6 WHOLE CAYENNE PEPPERS
1 -1/2 CUPS WATER
Method
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.
Plate Presentation
Use a gravy boat or bowl with a small ladle.
Chef's Notes:
If you wish a hotter sauce use Tabasco or Habanero peppers.
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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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