This was one of the many concoctions invented by
I like this sauce particularly on a grilled fish sandwich, over fries, or on oysters grilled in their shells, or deep-fried in a po’ boy sandwich.
The sauce keeps refrigerated for up to three months.
You will need cheesecloth.
Cut the stems off the chilies. Wear gloves or use the food processor, and be careful of your eyes, but in any case, rough-chop the chilies, seeds and all.
Put the lime juice and salt in a glass container (like a preserving jar), and stir to dissolve the salt. Add the chopped chilies, brandy, and bitters. Mix well.
Cover with cheesecloth only. Let sit at room temperature for 5 days. Strain, cover (or bottle), and refrigerate.
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