Barbara Gail Warden: I learned how to make this ultra-simple sauce while sailing in the Dominican Republic, from the wizened little woman who runs the Chicken Shack restaurant from her little house in Luperon, on the northern coast, where beer comes in giant, double-size bottles and costs about one dollar. The Chicken Shack is arguably the best restaurant there. This sauce is a favorite among all restaurant patrons - Dominicans and cruisers alike. It's excellent on rice, in salads, and on chicken, beef, or strong fish. Try it!