Old Sour

• 1 tablespoon salt
• 1 pint fresh key lime juice
• 6 small hot red peppers (Oriental or bird peppers are hottest)

1. Dissolve the salt in the juice and let stand for an hour.
2. Strain the juice into small bottles, add the peppers, put tops on the bottles and let the contents ferment for three to four weeks.

salt, lime juice, hot red peppers

Taken from cooking.nytimes.com/recipes/2164 (may not work)