Serves: 5
Total Calories: 98

2 cloves garlic, minced
1/2 teaspoon salt, or more to taste
1/2 to 2 scotch bonnet chiles, seeded and minced (for a hotter sauce, leave the seeds in)
1 shallot, minced
2 tablespoons chives, finely chopped, fresh, or scallion greens
2 tablespoons cilantro, finely chopped, fresh
2 tablespoons parsley, finely chopped fresh Italian (flat-leaf)
1/2 teaspoon thyme, chopped fresh
black pepper, freshly ground, to taste
3 tablespoons lime juice, fresh, or more to taste
1/4 cup olive oil, extra-virgin
1/4 cup water, boiling, or more as needed

1. Combine the garlic and 1/2 teaspoon salt in a mortar and grind to a paste with the pestle. Then pound in the chiles, shallot, chives, cilantro, parsley, thyme, pepper, and 3 tablespoons lime juice. Work in the oil, then add enough boiling water to obtain a mellow, pourable sauce. Or combine all the ingredients at once in a blender or mini chopper and run the machine in short bursts until just coarsely puréed. Taste for seasoning, adding salt or lime juice as necessary the sauce should be highly seasoned.

2. Serve immediately, or at least no longer than 4 hours after making serve at room temperature.

Makes about 1 cup

Nutritional Facts:

Serves: 5
Total Calories: 98
Calories from Fat: 96

More Recipes from the The Barbecue Bible Cookbook:
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A Simple Javanese Dipping Sauce
A Simple Tamarind Barbecue Sauce
Asian Pear Dipping Sauce
Basic Barbecue Sauce
Basic Chimichurri
Basic Vietnamese Dipping Sauce / Nuoc Cham
Bengali Mango-Tamarind Barbecue Sauce
Carolina Mustard Barbecue Sauce
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Classic Teriyaki Sauce
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County Hot Sauce / Molho da Companha
Dry Chimichurri
Dutch West Indian Peanut Sauce
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French West Indian "Dog" Sauce / Sauce Chien
Garlic Sauce
Georgian Pickled Plum Sauce / Tkemali
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Hoisin-Chile Sauce
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Indonesian Ketchup / Ketjap Manis
Jake's Turkish Coffee Barbecue Sauce
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