I ended last summer with about 15 pounds of jalapeno peppers from the garden. What do you do with that many peppers? So, I thought I would try to preserve some for those cold winter months.
I tried vinegar and salt and it did preserve the peppers but just had no "zing". Then I saw a bottle of lime juice in the fridge and thought, "why not"?
So here is my simple peppers in lime juice recipe. It is not suitable for tonight's dinner. The sauce should be allowed to sit in the fridge a few days to really develop the jalapeno kick.
Pour a little on fish, vegetables or anywhere you want to add a little "wow" flavor. May also be added to food while cooking. Try a dash with boiled cabbage, collard greens or beans to liven them up.