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. Source: EatingWell Magazine, January/February 1991

Jessica B. Harris
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Ingredients

Directions

  • 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.

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Tips

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

Nutrition Facts

16 calories; 1.2 g total fat; 50 mg sodium. 1.4 g carbohydrates; 0.2 g protein; Full Nutrition