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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.
- 6 - 10 ounces Chadon Beni Leaves
- 1 Large Clove Garlic
- 1 Large Seasoning Pepper
- Vinegar - Apple Cider or Vinegar
Thoroughly wash and remove the roots from the Chadon Beni plant saving them to plant in your garden.
To mince the ingredients, you may use one of the following: blender, food processor or very sharp chef's knife
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.
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.
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