| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Sauces, Ethnic, Caribbean |
2 |
Cups |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
sm |
Onion; finely chopped |
| 3 |
|
Scallions; trimmed and finely chopped |
| 2 |
cl |
Garlic; minced |
| 2 |
tb |
Parsley; chopped |
| 2 |
ts |
Fresh thyme |
| 1 |
c |
Tomato ketchup |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Honey (opt) |
| 1/2 |
ts |
To 1 ts Caribbean hot sauce |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Melt the butter in a saucepan. Add the onion, scallions, garlic, parsley,
and thyme and cook over medium heat until soft, about 3 minutes. Stir in
the ketchup, vinegar, lime juice, honey if using, hot sauce, salt and
pepper and 1/2 cup water. Bring sauce to a boil, then reduce the heat and
simmer for 3 minutes. Correct seasoning, adding more hot sauce, lime juice,
or salt totaste. Transfer the sauce to a clean jar.
Nutritional info per tablespoon: 17 cal; .1g pro, 3g carb, 1g fat (39%)
Source: The Caribbean Pantry Cookbook: Condiments and Seasonings from the
Land of Spice and Sun Miami Herald 11/9/95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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