Follow these steps for perfect results
Shado Beni (Culantro)
roughly chopped
Cilantro
roughly chopped
Parsley
roughly chopped
Garlic
peeled
Scotch Bonnet or Habenero Pepper
fresh
Lime
juiced
Water
Roughly chop the Shado Beni, Cilantro, and Parsley.
Add all herbs, garlic, Scotch Bonnet (or Habanero) pepper, Lime juice, and water to a food processor.
Use the 'chop' setting for 3 minutes.
Switch to the 'grind' setting and run for 5 minutes, or until a smooth paste forms.
Expert advice for the best results
Adjust the amount of Scotch Bonnet pepper to control the heat level.
For a smoother consistency, add more water during processing.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
5 mins
Can be made 2-3 days in advance.
Serve as a vibrant sauce or marinade, showcasing the bright green color.
Use as a marinade for chicken, fish, or tofu.
Stir into rice or quinoa for a flavorful side dish.
Serve as a dipping sauce for vegetables or chips.
Complements the herbal flavors.
Light and refreshing.
Discover the story behind this recipe
A staple ingredient in Trinidadian cuisine, used to flavor a wide variety of dishes.
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