This spicy sauce, seasoned with plenty of lemon juice, goes well with fish dishes. For grilled meats, add a bit of red-wine vinegar in addition to the lemon juice.

Jessica B. Harris
Source: EatingWell Magazine, January/February 1991


Ingredient Checklist


Instructions Checklist
  • Combine onion, garlic, oil, Scotch Bonnet (or jalapeno), parsley, chives (or scallion tops), thyme, salt and pepper in a small bowl. Stir in boiling water and let stand until cool. Stir in lemon juice.



Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

Nutrition Facts

15.8 calories; protein 0.2g; carbohydrates 1.4g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.5g; fat 1.2g 2% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 31.8IU 1% DV; vitamin c 3.7mg 6% DV; folate 3.4mcg 1% DV; calcium 4.3mg; iron 0.1mg; magnesium 1.8mg 1% DV; potassium 23.1mg 1% DV; sodium 49.6mg 2% DV; thiaminmg 1% DV.