How to make Trini Chadon Beni Sauce

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Shadow Benny sauce in a small jar

Chadon Beni is a Caribbean staple in seasoning and as a stand-alone sauce. This herb is known throughout the Caribbean and the Asia Pacific for its powerful pungent aroma and strong citrus flavor. Other names for this herb are Culantro, Sawtooth Coriander, or Bhandhania, and they are known for the sharp spikes on their leaves and flowers. This sauce recipe will give you the full aroma and flavor-packed in this little green leaf in a straightforward condiment.

You'll love this recipe for its vibrant, fresh flavors that capture the essence of Caribbean cuisine. It's quick to prepare, versatile, and perfect as a seasoning or a dipping sauce, bringing a burst of tropical taste to any dish.

  • Chadon Beni Leaves: Provides the signature aromatic and citrusy flavor.
  • Garlic: Adds depth and a savory note to the sauce.
  • Seasoning Pepper: Contributes a mild heat and additional flavor.
  • Vinegar (Apple Cider or White): Balances the flavors and acts as a preservative.

Store the Trini Chadon Beni Sauce in a sealed jar in the refrigerator to keep it fresh for up to two weeks. This sauce can also be frozen for longer storage, ensuring you always have a burst of Caribbean flavor on hand. Reuse it as a condiment, marinade, or flavor enhancer for your dishes.

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Time & Serves

Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
Serves
50

Ingredients

  • 6 - 10 ounces Chadon Beni Leaves

  • 1 Large Clove Garlic

  • 1 Large Seasoning Pepper

  • Vinegar - Apple Cider or Vinegar

Instructions

Thoroughly wash and remove the roots from the Chadon Beni plant, saving them to plant in your garden.

Chadon Beni leaves being washed under running water

To mince the ingredients, you may use one of the following: blender, food processor or very sharp chef's knife.

Overview of ingredients in a blender

If using a blender or food processor, place all the ingredients into the cup and blend while slowly pouring a tablespoon-sized amount of vinegar at a time until all the ingredients have been minced and the mixture is a smooth purée.

Arial of ingredients in a blender

If using a knife, finely mince all the ingredients and place them into a glass or plastic bowl and add a tablespoon-sized amount of vinegar at a time until the ingredients are a smooth emulsified mixture. The amount of vinegar you add depends on how thick or thin you want the consistency of your sauce to be.

Chandon Beni Sauce ingredients being blended in a blender

Store in a jar with a top to seal and preserve it. It can be kept in the fridge for a longer shelf life or on the counter away from direct sun or heat for 4-6 months. Serve as a condiment for drizzling or as a dip.

Sideview of a jar of Chadon Beni Sauce with a ramekin of sauce on the side
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart