Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

Island legend holds that the name of this sauce is a corruption of 
“Limes Ashore!”, the phrase called out by British sailors who found 
limes growing on the Virgin Islands. The limes, originally planted by 
the Spanish, would save them from scurvy. I guess that the bird peppers 
would save them from bland food. Add this sauce to seafood chowders or 
grilled fish. Note: This recipes requires advance preparation.

Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce.  One recipe we ran across called for over a cup of powdered cayenne!  It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.  Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm.  This sauce will keep for a couple of month under refrigeration.  Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.  Extremely Hot!

Here is the favorite hot sauce of the Canary Islands that is commonly 
served over papas arrugadas, new potatoes that are boiled in their skins 
in sea water. It is also sprinkled over grilled or crispy fried fish. 
Variation: Replace the parsley with freshly minced cilantro and you have 
mojo picón de cilantro.