For the best result, use fresh red cayenne peppers. If you can’t find them, red jalapeño or Serrano peppers will work as well.
Makes about 3/4 cup
- 8 fresh red cayenne peppers, stemmed and cut into thin slices
- 1/4 teaspoon coarse sea salt
- 1/2 teaspoon lime juice
Pound the ingredients in a mortar into a coarse paste. Serve as a relish or use as a seasoning sauce. Any leftover can be stored in an airtight container in the refrigerator for up to 3 days or frozen for several weeks.
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