Lime pepper can really be served with anything, but it is best with fish dishes. This recipe is very close to the original recipes from India that are still produced today.
¾cup freshly squeezed lime juice, skins reserved
10Scotch bonnet peppers or other hot red chili peppers, chopped
3-inch chunk bitter melon, cut into small pieces
1 small carrot, peeled and cut into small pieces
Combine the lime juice, hot peppers, salt, melon, and carrot. Cut the lime skins into small pieces and add to the mixture, stirring well.
Place the mixture in an 8-ounce glass jar and seal lid tightly. Place the jar on a sunny window ledge or outside in direct sunlight for at least 2 hours and up to 3 days. Store in a dry place. Lime pepper keeps for up to 2 months.