French West Indian Sauce Chien
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:about 2 cups
- 3cloves garlic, peeled
- 2medium shallots, peeled and quartered
- 1Scotch bonnet or habanero chili, seeded and quartered
- 2teaspoons chopped fresh ginger
- ½cup flatleaf parsley leaves
- ¼cup chopped fresh chives or scallion greens
- ½teaspoon fresh or dried thyme
- 1scant teaspoon salt, or more, to taste
- ½teaspoon freshly ground black pepper
- Pinch of ground allspice
- ⅓cup fresh lime juice, or more, to taste
- ½cup extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
279 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 242 milligrams sodium
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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- 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.
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