French West Indies Sauce Chien

This recipe is for a sauce that is synonymous with the French West Indies. Sauce Chien (literal translation is dog sauce but in actuality from the idiom "avoir du chien," or to have pluck, spunky) was originally served along side fish and seafood dishes. In today's world, it goes well with grilled chicken as well as grilled vegetables.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 3  garlic cloves, peeled
• 2  medium shallots, peeled and quartered
• 1  scotch bonnet peppers or 1  habanero pepper, seeded and quartered
• 2  teaspoons fresh ginger, chopped
• 1⁄2 cup  flatleaf fresh parsley leaves
• 1⁄4 cup fresh chives or 1⁄4 cup scallion top, chopped
• 1⁄2 teaspoon thyme (fresh or dried)
•  salt, to taste
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground allspice
• 1⁄3 cup fresh lime juice (or more)
• 1⁄2 cup extra virgin olive oil

Directions

1. Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 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.