RCI-SC.005.0074.001
Haitian Sauce
Haitian Sauce from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- two teaspoons of hot yellow pepper1 unit
- a finely chopped large Onion1 unit
- a half cup of chopped shallots1 unit
- two finely chopped cloves of garlic1 unit
- a half cup of lemon juice1 unit
- a quarter cup of olive oil1 unit
- 1 unit
Method
1
Seed and finely chop the hot yellow pepper, removing the white membrane for a milder heat if desired, then set aside.
2
Finely chop the large onion into small, uniform pieces and place in a medium mixing bowl.
3
Add the chopped shallots and minced garlic cloves to the bowl with the onion.
4
Pour the lemon juice over the onion mixture and stir well to combine all ingredients.
5
Add the chopped hot yellow pepper to the bowl and mix thoroughly.
6
Drizzle in the olive oil and stir until all ingredients are evenly coated and well incorporated.
7
Season with salt and pepper to taste, stirring to distribute the seasonings evenly throughout the sauce.
8
Let the sauce rest for at least 10 minutes at room temperature to allow the flavors to meld before serving with grilled meats, seafood, or vegetables.