Kariwak Garlic, Parsley and Pepper Sauce

Makes 2 cups; keep refrigerated

  • 1 Tobago hot pepper (a serrano may be substituted)
  • 3 sweet peppers
  • 10 cloves garlic, peeled
  • 2-3 tbsp (30-45mL) lime juice
  • 3/4 cup (175mL) olive or canola oil (or combination of both)
  • 3/4 tsp (3 mL) salt
  • 1/3-1/2 cup(75-125 mL) parsley, roughly chopped


  1. Combine all ingredients in blender, except parsley. Process thoroughly.
  2. Add parsley and mix by hand.
  3. Serve with pan-fried or poached fish and steamed vegetables

Find more great Kariwak recipes in Cynthia's cookbook. Reserve your copies today!