haikuman

Ingredients:

4 Tablespoons Olive oil
3 Shallots, finely chopped (or one Red Onion, finely chopped)
8 cloves of Garlic, minced
1/4 Cup Natural Apple Cider Vinegar
Juice of two Limes
1 teaspoon Chili Garlic paste or one(1) Serrano Chili, seeded and finely chopped
1/2 Cup chopped Fresh Cilantro - stems removed. (optional - not traditional)
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Black Pepper
Salt to taste
1/2 a dropper-full of liquid Stevia powder (or less, to taste)

Preparation

In a mini food processor or mortar and pestle, blend the minced garlic and chopped Cilantro with a bit of salt to form a paste and set aside. In a medium size saucepan over medium heat, heat the olive oil and add the chopped shallots or red onion and sauté until softened.

Add to the saucepan one cup of water, lime juice, 1/4 cup Apple Cider vinegar, ground pepper, cumin, and the garlic/cilantro paste and return to a simmer. Simmer for an hour, taste and add more salt if needed and allow to cool.

Used sparingly on all kinds of meats, sandwiches, etc. - to enhance the flavor, not cover it up. Keeps for a couple of weeks refrigerated.

A Low-Carb World Tour™ Recipe.

Tags: bbq, beef, chicken, Cuban, dipping, garlic, grill, low-carb, paleo, pork, primal, sauce, Spanish, stevia