Nutrition per serving may change if servings are adjusted.
1 medium onion, minced
1 clove garlic, minced
1 tablespoon canola oil
1½ teaspoons minced Scotch Bonnet pepper, with seeds, or 1 tablespoon minced jalapeño
2 teaspoons minced fresh parsley
1½ teaspoons minced fresh chives, or scallion tops
1 teaspoon minced fresh thyme, or ½ teaspoon dried
¼ teaspoon salt
Pinch freshly ground pepper
1 cup boiling water
¼ cup lemon juice
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.