- 2 cups Nellie & Joe’s Key West Lime Juice
- 2 teaspoons salt
- 4 whole hot bird peppers (or several drops of hot sauce or cayenne to taste)
Add salt and hot peppers or sauce to Nellie & Joe’s Key West Lime Juice. Cover loosely and let stand at room temperature for one or two days. Strain through a piece of cheesecloth until clean and free of fragments, then bottle tightly in sterilized jars. Store at room temperature, refrigerated or cool dark place for 2-4 weeks before using. This sauce is great on conch and on fresh fish.