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  • 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Garlic - peeled

  2. 2 Shallots - peeled, quartered (medium)

  3. 1 Scotch bonnet - seeded, quartered

  4. OR habanero chili

  5. 2 teaspoons 10ml Fresh ginger - chopped

  6. 1/2 cup 20g / 0.7oz Parsley leaves - flat leaf

  7. 1/4 cup 36g / 1 1/3oz Fresh chives - chopped

  8. OR scallion greens

  9. 1/2 teaspoon 2 1/2ml Fresh or dried thyme

  10. 1 teaspoon 5ml Salt - or to taste

  11. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

  12. 1 Ground allspice

  13. 1/3 cup 78ml Fresh lime juice - or to taste

  14. 1/2 cup 118ml Extra virgin olive oil.

Instructions Jump to Ingredients ↑

  1. Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor.

  2. Add remaining ingredients, and process just to mix.

  3. Add 1/4 cup boiling water, and process to mix.

  4. Run the machine in short bursts until you have a coarse puree.

  5. If desired, add more salt or lime juice, to taste.

  6. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.

  7. Yield: about 2 cups.

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