- In a food processor, finely chop the herbs, green onion and garlic. Add the lemon zest and juice, Tabasco and honey. Process into a thick, coarse purée, scraping the sides several times. Transfer to a bowl. Stir in the oil and capers. Season with salt and pepper.
- Serve with Pork Belly Roast or with grilled fish.
The sauce will keep for 1 week in the refrigerator covered with a thin layer of olive oil to prevent oxidation.