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| 3 | Cloves garlic peeled |
| 2 mittel | Shallots; peeled and quartered |
| 1 | Scotch bonnet or habanero chili; seeded and quartered |
| 2 Teelöffel | ginger fresh, chopped |
| 1/2 Tasse | Flatleaf parsley leaves |
| 1/4 Tasse | Chopped fresh chives or scallion greens |
| 1/2 Teelöffel | Fresh or dried thyme |
| 1 | Scant teaspoon salt; or more, to taste |
| 1/2 Teelöffel | black pepper freshly ground |
| 1 Prise | allspice gound |
| 1/3 Tasse | Fresh lime juice; or more, to taste |
| 1/2 Tasse | olive oil extra virgin |
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Yesterday's NYtimes had 4 bbq sauce recipes from various places around the world - French West Indies, Spain, Georgia (the one near Russia), and Viet Nam. The full article is interesting - it's the June 2nd edition, page 11 of section F. Here are the recipes:
Time: 10 minutes
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.
v2.0l.
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