Try my ‘Bushman Jungle Juice’ made with fresh squeezed lime, lemon, Yuzu, and wild sour orange juice for an upscale, full of flavour, citrus upgrade beyond compare.
Growing up in The Bahamas we would marinate everything in lime juice, salt, pepper. You could buy ‘pepper sour’ packed in cleaned out beer bottles at stalls down at the docks and vegetable markets. It is a mainstay as it penetrates and amplifies flavours while keeping the meat or seafood moist and juicy.
To make 'pepper sour', add Purée de l’ouragan to taste.
Mix 2 oz into 1 lb raw meats or seafoods and let it marinate 20 minutes to 24 hours.
You can add salt, spices if you like.
Use as is for lemonade and cocktails. There's no sugar in it..
Add to dressings and vinaigrettes.