Published:
Jul 16th 2021
by 
Nutritionally reviewed by 
Last updated: Sep 15th 2025
Trini Chadon Beni Sauce is a vibrant Caribbean condiment that showcases the bold, citrusy flavor of the Chadon Beni herb. This easy-to-make sauce combines fresh ingredients to create a zesty addition to grilled meats, seafood, or as a dip for snacks. Perfect for enhancing your meals, it brings an authentic taste of Trinidad and Tobago to your table.
Pro Tip This recipe offers bold and fresh flavors that elevate any dish with a unique Caribbean zest. It's quick and easy to prepare, making it perfect for busy cooks. Versatile enough to be used as a dip, marinade, or seasoning, you can make it ahead of time and enjoy its deliciousness whenever you like.
Key nutrients
- Vitamin C: from Chadon Beni leaves and seasoning pepper — supports immune function and helps absorb iron from foods.
- Antioxidants: from Chadon Beni leaves and garlic — may help protect cells from everyday oxidative stress.
- Allicin: from garlic — adds flavor and may support heart health.
- Phytonutrients: from fresh herbs and peppers — contribute to overall wellness and add vibrant color.
Why it matters
- Herb-based sauces add flavor with minimal calories or fat.
- Fresh ingredients provide vitamins and plant compounds that support daily health.
- Using vinegar can help preserve the sauce naturally without added preservatives.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Vinegar — May be strong for sensitive stomachs; use less if you prefer milder acidity.
Make it even better
- Add extra fresh herbs for more antioxidants and flavor variety.
- Use apple cider vinegar for a gentler taste and possible probiotic benefits.
- Pair with lean proteins or whole grains for a nutrient-rich meal.
- Add a squeeze of lime for extra vitamin C and brightness.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- CDC — Fruits and Vegetables - For general information on the benefits of fruits, vegetables, and herbs.
- Harvard T.H. Chan School of Public Health — Antioxidants - To support statements about antioxidants in herbs and garlic.
Best fit
- Vegan: Contains only plant-based ingredients.
- Gluten Free: No wheat or gluten-containing ingredients used.
- Paleo: Made with whole, unprocessed foods and no grains or dairy.
- Low Fat: Naturally low in fat due to use of herbs and vegetables.
Use with caution / avoid
- Low Sodium: Vinegar may add some sodium; check labels if limiting intake.
- Low Residue/Low Fiber: Chadon Beni leaves are high in fiber; may not suit low-fiber needs.
Helpful modifications
- Use less vinegar or choose a low-sodium vinegar for lower sodium content.
- Strain sauce for a smoother texture if following a mechanical soft diet.
- Substitute cilantro for Chadon Beni if unavailable, maintaining a similar flavor profile.
Pair with: Grilled lean protein (chicken, fish) and steamed vegetables for a balanced meal.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
No major allergens detected based on the listed ingredients. Always check labels for hidden allergens in sauces or blends.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - Used to confirm the list of major allergens in the US.
Clean
- Wash Chadon Beni leaves thoroughly under running water to remove dirt and debris.
- Clean all utensils, cutting boards, and blender parts before use.
- Wash hands with soap and water before handling ingredients.
Separate
- Use a clean cutting board just for produce to avoid cross-contamination.
- Keep raw produce away from raw meats, poultry, or seafood in your kitchen.
Cook
- This sauce is uncooked; ensure all produce is fresh and properly washed.
- If adding other ingredients, follow their specific food safety guidelines.
Chill
- Store the finished sauce in a sealed jar in the refrigerator.
- Use within two weeks for best quality and safety.
- Keep refrigerated when not serving to prevent spoilage.
References
- FDA — Produce Safety - Guidance on washing and handling fresh produce safely.
- Chadon Beni, also called culantro, delivers a bold, citrusy flavor distinct from cilantro.
- This sauce is a staple condiment in Trinidad and Tobago, often paired with grilled meats and street foods.
- Vinegar in the recipe acts as a natural preservative, extending the sauce’s shelf life without refrigeration.
- Seasoning peppers add mild heat and fruity notes without overpowering the fresh herbs.
Name & origins
Chadon Beni Sauce is rooted in Trinidadian cuisine and highlights the island’s love for fresh, herb-based condiments.
Ingredient spotlight
- Chadon Beni: Offers a pungent, citrusy punch that defines the sauce's vibrant profile.
- Garlic: Adds savory depth and balances the herbal flavors.
- Seasoning Pepper: Provides gentle heat and a subtle sweetness.
- Vinegar: Preserves freshness and sharpens the overall taste.
Technique tidbit
Blending or mincing releases essential oils from herbs and garlic, creating a smooth, intensely flavored emulsion.
Before you start
- Gather all ingredients and equipment for easy access.
- Ensure your blender or food processor is clean and ready.
- Wash Chadon Beni leaves thoroughly to remove dirt.
During cooking
- Blend until the mixture is a smooth purée for best texture.
- Adjust vinegar gradually to achieve desired consistency.
- Avoid overmincing to keep the sauce vibrant and fresh.
Make-ahead & storage
- Prepare the sauce ahead and refrigerate for 24 hours for flavor development.
- Store in a sealed jar away from sunlight to maintain freshness.
Common mistakes
- Using too much vinegar → Add gradually for better control.
- Not letting the sauce rest → Allow 24 hours for flavors to meld.
Serve with
- Grilled chicken, shrimp, or fish for a zesty Caribbean flair.
- Steamed rice or rice and peas to infuse fresh herbal flavor.
- Fried plantains or crispy empanadas as a vibrant dipping sauce.
Toppings & textures
- Fresh cilantro or chopped Chadon Beni leaves for added brightness.
- A squeeze of lime juice for extra acidity and freshness.
Occasions
- Perfect for summer barbecues, potlucks, or casual weeknight dinners.
Substitutions
- If Chadon Beni is unavailable, use fresh cilantro for a milder herbal flavor.
- Substitute apple cider vinegar with white vinegar for a sharper taste.
- Replace seasoning pepper with mild chili peppers like poblano for less heat.
- Use roasted garlic for a sweeter, milder garlic flavor in this recipe.
Variations
- Add ground cumin for a warm, earthy depth that complements the sauce.
- Incorporate fresh lime zest to enhance the citrus aroma and brighten the sauce.
Refrigerate
- Store in a clean, airtight jar to keep it fresh.
- Use within two weeks for optimal flavor and quality.
Freeze
- Freezing not recommended; texture may change upon thawing.
Reheat
- This sauce is best served cold or at room temperature; no reheating needed.
Repurpose ideas
- Use as a marinade for meats or seafood to enhance flavor.
- Add to salads or grains for a zesty kick and freshness.
- Chadon Beni Leaves: Provide the signature aromatic and citrusy flavor that defines this recipe.
- Garlic: Adds depth and a savory note to enhance the overall taste of the sauce.
- Seasoning Pepper: Contributes a mild heat and additional flavor complexity to this recipe.
- Vinegar (Apple Cider or White): Balances the flavors and acts as a natural preservative for the sauce.
Can I use different spices?
Yes, you can definitely experiment with different spices in your Trini Chadon Beni Sauce to create unique flavors. Here are a few suggestions:
- Cumin: Adds a warm, earthy depth to the sauce.
- Paprika: Use smoked paprika for a hint of smokiness or sweet paprika for a milder flavor.
- Ground coriander: This will complement the cilantro-like flavor of Chadon Beni and enhance its freshness.
- Chili flakes: If you want more heat, chili flakes can give the sauce a spicier kick.
- Black pepper: A simple addition to enhance the overall flavor with a mild heat.
Feel free to adjust the spices according to your taste preferences!
Can I make Trini Chadon Beni Sauce without a blender or food processor?
Yes, you can finely mince all the ingredients by hand using a very sharp knife. This method helps release the flavors well and allows you to control the texture of the sauce.
Can I substitute Chadon Beni with another herb?
Yes, if Chadon Beni is unavailable, fresh cilantro is a good milder alternative. It won't have the exact citrusy flavor but will provide a similar herbal freshness.
Time & Serves
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.
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.
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.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment