Submitted by Peter Chin-Hong, MD, Professor, Infectious Diseases, UCSF Health
My Story
The combination of hot peppers and lime is all lip-smacking, mouthwatering memory. Growing up in Trinidad and Tobago, a good home-made lime pepper sauce on the table was the “ummph” that took an outstanding homemade dish into the stratosphere. The best version I remember was made by my grandmother’s brother, “Uncle” Randolph. He grew his own peppers and limes, and they were picked at the peak of perfection, sunbaked in the warm San Fernando sun. I remember him sitting on the concrete steps with a worn cutting board and knife, carefully assembling his mélange of cut carrots, bitter melon--and whatever he fancied at the time--to go along with the lime and multihued habaneros. After putting it in the jar, he would make sure to place it in direct sunlight for a few days before enjoying. At the end, this simply constructed condiment was an irresistible bedfellow to the delicious pelau, roti, dhal, chow mein or fish stew that Auntie Doll had waiting on the table for us. Try on anything you eat -cut mangoes with pepper is a Caribbean child’s favorite-and you won’t believe it. Some people think that it can even ward off infections. Bring to work and try with anything from the Moffitt cafeteria.
Recipe
Preparation time: 15 mins
Ingredients
3 limes cut into small wedges
12 hot peppers (scotch bonnet or habanero; you can buy these easily at any Safeway or your favorite Asian or Mexican mart)
2 cloves garlic cut into pieces (I like more personally)
½ carrot cut into small chunks or sections
A few pieces of bitter melon (a T&T classic) or karili (can get in an Asian mart) optional
2 tablespoons salt
½ cup water
Instructions
1. Layer the jar with some cut peppers first
2. Add some garlic
3. Then the salt
4. Add all the lime and the rest of the cut peppers
5. Fill up the remainder of the jar with cut carrots and bitter melon (if available)
6. Top off with water
7. Let it stand for about a week (in the sun if possible) to enjoy it
Suggestions
Try with any dish really -even cut fruit. It’s like magic what happens.
Tips:
-Remove pepper seeds for a less hot version
-Gingerly try a few drips of the “sauce” or the pickled veggie pieces or lime first if your heat tolerance is low