Yield > 1
servings
Ingredients :
3 x Cloves garlic, peeled
2 med Shallots, peeled and
quartered
1 x Scotch bonnet or habanero
chili, seeded and quartered
2 tsp Chopped fresh ginger
1/2 cup Flatleaf parsley leaves
1/4 cup Chopped fresh chives or
scallion greens
1/2 tsp Fresh or dried thyme
1 x Scant teaspoon salt, or
more, to taste
1/2 tsp Freshly ground black pepper
1 pch Ground allspice
1/3 cup Fresh lime juice, or more, to
taste
Method :
• 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 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 1/4 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.
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