I thank Chirimoya for suggesting MAREMONTI – restaurante – café (809-620-1843). Most Saturdays, I call and place an order for a delivery of two servings of ceviche (one mixed seafood, the other only fish), which comes with a small container of a very hot pepper sauce, which is the only one in town I can really say, “pica más que el diablo”. Along with La Linea Noroeste, the DR Southwest is where to look for home-made hot sauce. I prepare my own, from the following ingredients: fresh ají pipí (bird pepper, or any other wild extra hot pepper), fresh garlic cloves, and fresh oregano stems. These are cleaned and washed with boiling water, and stuffed in a bottle or jar.. Then the juice from bitter oranges (“naranja agria”), previously been brought to a boil, is poored into the container, until full. Leave alone for about a week, and then use only the liquid. Once exhausted, you can refill several times with fresh bitter orange juice, until the "picante" is finally exhausted. Great in sancocho.
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