Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Garlic clove(s), finely chopped |
| ¼ teaspoon | Salt plus more to taste |
| ½ \N | Chilies such as Scotch Bonnet seeds and stems removed finely chopped |
| 1 small | Shallot; finely chopped |
| 1 tablespoon | Chives or scallion greens finely chopped |
| 1 tablespoon | Parsley; finely chopped |
| 1 tablespoon | Cilantro; finely chopped |
| ½ teaspoon | Thyme, chopped or |
| ⅛ teaspoon | Dried thyme |
| \N \N | Freshly ground pepper |
| 2 tablespoons | Lime juice plus more to taste |
| 2 tablespoons | Olive oil |
| \N \N | Salt |
In a small bowl, mash garlic and salt into a paste with the back of a spoon. Whisk in chilies, shallots, chives or scallions, parsley, cilantro (if using), thyme, pepper and lime juice. Slowly whisk in oil, then add enough water, 2-3 tbs, to obtain a pourable sauce.
Adjust the seasonings with salt and lime juice. Let dressing stand at room temperature. Can be prepared up to 1 day in advance and stored, covered, in the refrigerator.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95