Trini Chadon Beni Sauce
For a strong, sharp, herbaceous green sauce, try this Trini chadon beni sauce recipe. It is a favorite in T&T to top bake and shark, doubles, and more.
- 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
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).