Caribbean BBQ Sauce for Chicken

1/2 cup olive oil
1/2 cup salad vinegar or white vinegar
1 tablespoon lime juice
6 garlic heads
1 small yellow onion
1 tablespoon fresh oregano
1 teaspoon curry
salt and pepper

Grind all the ingredients and marinate chicken for at least 20 minutes before grilling.

Sonia's Pernod Sauce

1/4 cup Pernod
3 tablespoon butter
2 garlic cloves minced
1 tablespoon fresh thyme cut into small pieces
1 teaspoon dill
1 teaspoon lime juice
salt and pepper to taste

In a pan melt the butter with the thyme, garlic, dill and salt and pepper to taste. Heat for 2 minutes and add the Pernod and lime juice. Heat for 1 more minute and pour in a sauce dish.

*Great to pour on top of any shell fish

*After a brief meeting with the owner of one of Puertorrican best seaside lobster restaurants, I have to asked the key ingredient and he responded, Pernod. This is my version.

Tahini Sauce

1/2 cup tahini
1/2 red onion cut into small pieces
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon cumin
salt and pepper
1/4 cup water

In a pan heat oil and cook the onions, cumin, salt and pepper for 5 minutes stirring occasionally. Remove from heat, add the rest of the ingredients mixing well. Serve hot or cold

*this recipe is great with meatballs, chicken wings, or vegetables