Sauce Chien

Recipe from Sheila Lukins

Adapted by Florence Fabricant

Published July 23, 1994

Total Time
15 minutes
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Sauce chien is Caribbean in origin (literally dog sauce but from the idiom "avoir du chien," or to have pluck) —Florence Fabricant

Featured in: FOOD; Flavor and Drama of Whole Roasted Fish

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Ingredients

Yield:2 cups

  • ½ cup finely diced peeled shallots

  • 2 ripe plum tomatoes, finely diced

  • 2 teaspoons finely minced, seeded hot chili, preferably habanero

  • 1 cup fresh lime juice

  • ½ cup rice vinegar

  • Salt and freshly ground black pepper to taste

  • ¼ cup chopped cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 42 calories; 1 gram fiber; 335 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix all the ingredients except the cilantro together in a bowl. Refrigerate for up to two hours.

  2. Step 2

    Just before serving stir in the cilantro.

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Credits

The above is adapted from "All Around the World Cookbook" by Sheila Lukins (Workman).

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