Lime Pepper Sauce

Have you ever tasted lava? Well you’re about to. :-) It seems that lime and pepper are enemies because when they are together it is all out war. Or is it a marriage? Where they complement each other so much that they bring out the best in each other. I’m still puzzled at the hotness factor of this sauce – certainly not like the regular pepper sauce.

A Marriage of Lime and Pepper

When we made this, the slightest taste of the lime pepper sauce had us running for cold water. Yes, I know a pepper lover like me running for water. Possibly it could have been the type of pepper used; they did have a slight roughness on the skin; could have been a “warmer” variation of seven pot for all I know. But that warm was still too hot.

Of course it could have been the direct sunlight in which we placed the bottle in outside. Whatever the reason, all I can say is be warned and do have a glass of milk close by :-). Here’s Lime Pepper Sauce.

Lime Pepper Sauce Recipe


Lime Pepper Sauce



3 limes, seeded and sliced
12 hot peppers
2 cloves garlic
2 tbsp salt
1/2 cup water


Put the sliced limes to boil in 1/2 cup of water

Set aside to cool.
.Cut up the peppers.
Prepare the bottle and its cover for the lime pepper sauce by scalding with hot water.
We are now ready. First add some pepper…
then add some garlic…
the salt….
and the lime. Continue to layer in this way until ingredients are used up.
Note: You are also pouring in the water in which the limes were boiled in.
When finished, store in a cool place.
Note: Allow about a week before using the lime pepper sauce to give it sufficient time for the
acid from the lime to work on the pepper and also for the lime slice to be infused with some heat from the pepper. What we do as well is put the bottle in the sun. This seems to speed up the process.

Well that’s it. See you soon. Ah gone!


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14 Responses to Lime Pepper Sauce

  1. Felix October 11, 2009 at 3:24 am #

    No probs, glad you liked it :-)

  2. editorialnation October 11, 2009 at 12:26 am #

    I had to try this recipe because my husband is a lime fanatic! lol

    Well i didn’t wait a week but we made it and i poured it over chicken and let it soak for hours before i put it on the skillet tonight and it was amazing!

    Just wanted to tell ya we loved it!

  3. Cynthia October 12, 2009 at 12:16 am #

    My brother, each time I visit I feel so at home. One day I hope to taste your food. You do such excellent work to portray Caribbean food at its best.

  4. Felix October 12, 2009 at 6:28 am #

    Thank you Cynthia. This journey is a wonderful one and I cannot do it alone. My family has been a great help. Maybe we’ll meet one day :-)

  5. Chennette October 12, 2009 at 4:41 pm #

    Woo, the colours of the peppers are brilliant – do you have a new camera? Or just the beauty of the ingredient!

  6. Felix October 12, 2009 at 9:11 pm #

    Nope! Just the same old same old on macro setting.

  7. ♥ Gadgeteer ♥ October 13, 2009 at 10:41 pm #

    What kinda of hot peppers did you use? Looks so good cant wait to make it. Thanks for sharing.

  8. Felix October 14, 2009 at 1:01 am #

    No problem at all Gadgeteer the pepper I used seem to be a cross between the normal scotch sonnet pepper and seven pot. The skin was semi rough and had a lot of heat. Too much heat :-) Now we have to use it very sparingly about 1/4 tsp. to be exact.

  9. radha February 23, 2010 at 10:32 pm #

    isn’t 1/2 cup water too little of an amount?

  10. Felix February 23, 2010 at 11:52 pm #

    That is the amount of water measured and used to boil the limes. The lime we used was a small variety found in Trinidad that’s very juicy. Probably the reason for using that amount of water. If you’re using a larger variety just put enough water to cover the limes and bring it to a boil.
    Hope this helps. :-)

  11. Joshua January 1, 2013 at 12:32 am #

    How long did you boil the limes for and when using the water did you strain it. Def want to try this recipe, love lime pepper.

    • Felix January 1, 2013 at 1:55 am #

      Boil for about 5 minutes or until the limes change colour. You will want to strain it if you don’t want the lime seeds in the pepper sauce.

  12. Lun November 10, 2013 at 8:30 pm #

    So do u throw out the water that boiled the limes in or do u throw that in the bottle with the pepper?

    • Felix November 10, 2013 at 9:09 pm #

      “Note: You are also pouring in the water in which the limes were boiled in.”

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