CARIBBEAN SAUCE AU CHIEN (about 2 cups)

Popular in Guadalupe and Martinique, sauce au chien gets its name from a brand of knife commonly used to chop the ingredients. It is often served with grilled fish.

1 small onion, minced

3 scallions, minced

1/3 cup minced bell pepper

2 garlic cloves, minced

1 Scotch bonnet or habanero chile, seeded and minced (wear rubber gloves), or 1 teaspoon Scotch bonnet pepper sauce

1 teaspoon salt

¼ teaspoon dried thyme, crumbled

1 cup water

2 tablespoons white wine vinegar

¼ cup fresh lime juice

2 tablespoons vegetable oil

2 tablespoons chopped fresh coriander, or to taste, plus a coriander sprig for garnish

tostones or stamp and go , or both, to accompany

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1. In a heatproof bowl combine the onion, scallions, bell pepper, garlic, chili, salt and thyme.

2. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture and let the mixture cool. Stir in the lime juice and the oil.

3. The sauce can be made 2 days ahead and kept covered and chilled. Let the sauce come to room temperature, stir in the chopped coriander, and garnish with the coriander sprig.