Lime juice and habanero chili add acidity and spice.
“Known as sauce chien (dog sauce), this condiment is popular in the West Indies,” explains Brooklyn-based recipe developer Ali Slagle. She recommends the spicy, fragrant mixture on grilled meat, seafood, and vegetables as well as fried eggs and black beans. “The surprising star is the thyme,” she says, “which lingers on the palate after the habanero.”
coarsely chopped parsley
extra-virgin olive oil
finely chopped chives
habanero, stemmed, seeded, and finely chopped (about 1 tablespoon)
garlic clove, peeled and minced
In a small bowl, combine all of the ingredients (except the seasonings) with ¼ cup hot water. Then, season to taste with salt and pepper. Stir before using and store in the refrigerator for up to three days.