How to make Trini Chadon Beni Sauce

Shadow Benny sauce in a small jar
Chadon Beni sauce being scooped up by a spoon
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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.  

Author: Rachel Ottier-Hart
Average: 4.4 (18 votes)
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins



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

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