Simple Chadon Beni Sauce Recipe
Chadon beni sauce is a tasty, savory condiment made with culantro leaves and garlic that is often used on doubles, bake and shark, and more.
Chadon beni (culantro) is also used in other Trini sauces like garlic sauce and BBQ sauce.
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Ingredients
For this recipe, you will need:
- chadon beni: also called shadow beni, bandanya, culantro, recao and Mexican coriander. This herb dominates Trinidadian cuisine and is more potent than cilantro but you can use the latter as a substitute.
- garlic: adds to the sharpness of the chadon beni.
- pepper: pimento and scotch bonnets can be used here. Leave them out for a mild sauce.
- citrus: lime or lemon juice brings out a fresh, bright taste and helps preserve the sauce. Swap for vinegar if you prefer.
- salt
- water
Equipment
For this recipe, you will need a blender. Here I am using the nutri-blender attachment from my Ninja kitchen system (which you can find on Amazon).
How to make Trini chadon beni sauce
Prep the ingredients
Step 1: Wash the chadon beni leaves thoroughly, especially the undersides where dirt may accumulate. You can break the leaves apart. Wash the garlic, pepper and lime. Peel the garlic cloves and remove the seeds and white pith from the pepper (leave them in, if you want the sauce spicier). Cut and squeeze the lime for the juice.
Blend together
Step 2: Add all the prepped ingredients (chadon beni, garlic, pepper and juice) to the blender along with the salt and water. If you want a thicker sauce, add less water at this point.
Step 3: Blend the ingredients to combine fully. Use immediately as a dipping sauce or condiment. Otherwise, store in the fridge. It should last for a week or so in there. If you freeze the sauce, it will last for months.
Chadon beni sauce recipe
Trini Chadon Beni Sauce
Ingredients
- 1 cup chadon beni leaves (about 15 long leaves)
- 2 cloves garlic
- 1 pimento pepper
- 2 tsp lime juice or lemon juice
- pinch of salt
- ½ cup water
Equipment
- Blender
Instructions
- Wash the chadon beni leaves thoroughly.
- Wash and peel the garlic.
- Wash the pepper. Remove its seeds and white pith (optional).
- Wash, cut and squeeze the lime.
- Add all ingredients to the blender (chadon beni leaves, garlic, pepper, lime juice, salt and water).
- Blend to combine.
- Serve immediately or refrigerate (will last a week) or freeze (will last for months).
It really has a nice sharp spiciness to it. Love!