Guadeloupian-style Lime Chili Sauce

Wash the hot chili under cold running water and pat dry with a clean cloth.

Slice the chili lengthwise and remove the seeds and white membrane using a small knife or spoon, retaining as many seeds as desired for extra heat.

Finely mince the chili into small pieces to release the oils and heat.

Squeeze the limes to extract the juice, straining through a fine sieve to remove pulp and seeds.

Combine the minced chili, fresh lime juice, and sea salt in a clean glass jar or serving bowl.

Stir thoroughly until the salt is fully dissolved and the ingredients are evenly mixed.

Let the sauce rest at room temperature for at least 5 to 10 minutes to allow the flavors to meld before serving with grilled meats, seafood, or root vegetables.