SAUCE CHIEN

Makes: 1 cup (240 mL)

8 green onions (white part only),

■

minced

1 onion, minced ■

6 garlic cloves, minced ■

2 tbsp (30 mL) minced fresh parsley ■ 1 to 2 tsp (5 to 10 mL) minced Scotch ■ bonnet or habanero pepper

1/2 cup (120 mL) canola or another ■ neutral-flavoured oil

3 tbsp (45 mL) fresh lime juice ■

2 tsp (10 mL) distilled white vinegar ■ 1/2 cup (120 mL) hot water ■

1 tsp (5 mL) granulated sugar ■

1 tsp (5 mL) pink or sea salt ■

1/2 tsp (2 mL) black pepper ■

1. Combine the green onions, onion, garlic, parsley and Scotch bonnet in a small bowl.

2. Separately, mix the oil, lime juice, and vinegar together, then whisk in the hot water until emulsified. Stir in the sugar, salt and black pepper. Pour the mixture over the chopped vegetables and mix well.

3. Let the sauce sit at room temperature for 1 hour before serving to enhance the flavour. Store any leftovers in a clean jar in the refrigerator. This sauce will keep for as long as 3 days in the fridge.

Island tip: If you have a mortar and pestle, you can use it for this recipe; try to avoid using a food processor as it will overprocess the ingredients and the finished product will be too smooth.