Trinidad-born Beverly Williams, a regular at Tim Stark’s stall at the Union Square Greenmarket, uses sweet Grenada peppers for the base of her green seasoning.
This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C.
This tahini-based sauce serves as the foundation for Mediterranean mezes like hummus and baba ghanouj, but it’s also a wonderful sauce in its own right.