| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | 1 | Servings | |
INGREDIENTS
| 3 | Cloves garlic, peeled | |
| 2 | Shallots, peeled and | |
| quartered | ||
| 1 | Scotch bonnet or habanero | |
| chili seeded and | ||
| quartered | ||
| 2 | t | Chopped fresh ginger |
| 1/2 | c | Flatleaf parsley leaves |
| 1/4 | c | Chopped fresh chives or |
| scallion greens | ||
| 1/2 | t | Fresh or dried thyme |
| 1 | Scant teaspoon salt, or | |
| more to taste | ||
| 1/2 | t | Freshly ground black pepper |
| 1 | pn | Ground allspice |
| 1/3 | c | Fresh lime juice, or more |
| to taste | ||
| 1/2 | c | Extra virgin olive oil. |
INSTRUCTIONS
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 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. Posted to bbq-digest by "Loren D. Mendelsohn" <lmend@crow.admin.ccny.cuny.edu> on Jun 03, 1999, converted by MM_Buster v2.0l.
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