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Ingredients
3 cloves garlic, peeled
2 medium shallots, peeled and quartered
1 Scotch bonnet or habanero chili, seeded and quartered
2 teaspoons chopped fresh ginger
½ cup flatleaf parsley leaves
¼ cup chopped fresh chives or scallion greens
½ teaspoon fresh or dried thyme
1 scant teaspoon salt, or more, to taste
½ teaspoon freshly ground black pepper
Pinch of ground allspice
⅓ cup fresh lime juice, or more, to taste
½ cup extra virgin olive oil
Nutritional analysis per serving
10 grams carbs; 279 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 2 grams fiber; 242 milligrams sodium; 2 grams protein; 4 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
- Step 1
Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add ¼ 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.
Private Notes