French west indian sauce chien (dog sauce)

Yield: 1 servings

Measure Ingredient
3 Cloves garlic; peeled
2 mediums Shallots; peeled and quartered
1 Scotch bonnet or habanero chili; seeded and quartered
2 teaspoons Chopped fresh ginger
½ cup Flatleaf parsley leaves
¼ cup Chopped fresh chives or scallion greens
½ teaspoon Fresh or dried thyme
1 Scant teaspoon salt; or more, to taste
½ teaspoon Freshly ground black pepper
1 pinch Ground allspice
⅓ cup Fresh lime juice; or more, to taste
½ cup Extra virgin olive oil.

Yesterday's NYTimes had 4 bbq sauce recipes from various places around the world -- French West Indies, Spain, Georgia (the one near Russia), and Viet Nam. The full article is interesting -- it's the June 2nd edition, page 11 of section F. Here are the recipes: Time: 10 minutes

1. Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add ¼ cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.

Yield: about 2 cups.

Posted to bbq-digest by "Loren D. Mendelsohn" <lmend@...> on Jun 03, 1999, converted by MM_Buster v2.0l.

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