Another incredibly hot condiment, this rub should be used sparingly. You can use any piquins, chiltepins, tabascos, or other small, hot chiles in this recipe. It is good to coat fish to be grilled or conch to be fried up in oil. Rub the mixture lightly onto the fish fillet or conch. Squirt lime juice over the food. Then seal in a zip bag for 2 to 3 hours before cooking.
1 handful (½ cup) bird peppers, fresh or dried
1 teaspoon sea salt (or more to taste)
2 teaspoons fresh thyme, minced
In a mortar, grind together all the ingredients into a paste.