A more subtle flavoring method than rubs and pastes, marinades can still pack a wallop, as in our variation on the sauce chien popular in the French Caribbean. We seldom make up marinades more than a day in advance of grilling, but this one retains its punch for as long as a week and works well on a variety of foods, including fish, shellfish, chicken, and pork. It's also a terrific table sauce, the role it usually serves so splendidly in the West Indies.
MAKES ABOUT 2 CUPS
| 1 | large onion, chopped very fine by hand |
| 1 | small carrot, chopped very fine by hand |
| 3 | green onions, chopped very fine by hand |
| 2 | tablespoons minced fresh thyme |
| ½ to 1 | fresh Scotch bonnet or habanero chile, minced fine, or ½ to 1½ teaspoons Caribbean hot sauce |
| ½ | teaspoon salt, or more to taste |
| ½ | teaspoon fresh-ground black pepper |
| Juice of 2 medium limes | |
| 2 | tablespoons white vinegar |
| 2 | tablespoons water |
| ⅓ | cup vegetable oil |
Make sure the vegetables and herbs are cut in very small bits to re-lease their flavor fully. In a medium bowl, stir together all the ingredients, whisking in the oil at the end. The sauce is ready to use immediately as a marinade, but for a table sauce, let it sit for at least 30 minutes at room temperature. It can be kept covered and refrigerated for up to a week.
TECHNIQUE TIP: The Scotch bonnet or habanero chile, one of the hottest edibles on earth, looks a bit like a tam-o'-shanter, hence the popular name. Use the chile in small quantities, always wear rubber gloves to cut them, and as you chop, avoid taking any deep breaths of the intoxicating aroma. Since most bottled Caribbean hot sauces are based on the pod, they make an adequate substitute for the fresh chile. Season to taste carefully in either case.