Chadon Beni is a caribbean staple in seasoning and as a stand alone sauce. This herb is known throughout the Caribbean and 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 one simple condiment.
6 - 10 oz 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 choose one of the following blender food processor or very sharp chef's knife
For the blender and 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 puree.
For the knife finely mince all the ingredients and place 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 is up to how thick or thin you want the consistency of your sauce to be.
Store in a jar with a top to seal and preserve can be kept in the fridge for longer shelf life or on the counter away from direct sun or heat for 4-6 months.
Serve as a condiment for drizzling onto or dipping into.