How To Make Trini Chadon Beni Sauce | Foodie Nation
179.8 هزار بار بازدید -
5 سال پیش
-
One of many essential Trinbagonian
One of many essential Trinbagonian condiments, Chadon Beni Sauce is a definite crowd-pleaser served atop fried fish, doubles, barbecue and more:
Yield: 10 Oz
INGREDIENTS
2 ½ Cups of Fresh Chadon Beni (Culantro) Leaves
4 Cloves Garlic, cut into Slivers
½ Scotch Bonet Pepper, Seeds Removed
2 Tbsp Lime Juice
1 Cup Water
1 Tsp Salt
METHOD
1. Prepare chadon beni leaves by washing off any minimal dirt and cutting off the root end.
2. Cut leaves into two or three pieces and place into a high powered blender together with the sliced garlic, scotch bonnet pepper, lime juice half the amount of water and the salt.
3. Blend on highest speed until ingredients are broken down into smaller chards. Add additional water to break down the viscosity of the sauce and assist in blending. The consistency should be fluid with small coarse pieces of chadon beni studding the sauce.
4. Taste sauce and adjust with more salt if needed to help accentuate the sharpness and savory notes.
More Saucy How-Tos: https://www.foodienationtt.com/sauces...
——————
More How To's: https://goo.gl/m8EdBY
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
——————
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
Yield: 10 Oz
INGREDIENTS
2 ½ Cups of Fresh Chadon Beni (Culantro) Leaves
4 Cloves Garlic, cut into Slivers
½ Scotch Bonet Pepper, Seeds Removed
2 Tbsp Lime Juice
1 Cup Water
1 Tsp Salt
METHOD
1. Prepare chadon beni leaves by washing off any minimal dirt and cutting off the root end.
2. Cut leaves into two or three pieces and place into a high powered blender together with the sliced garlic, scotch bonnet pepper, lime juice half the amount of water and the salt.
3. Blend on highest speed until ingredients are broken down into smaller chards. Add additional water to break down the viscosity of the sauce and assist in blending. The consistency should be fluid with small coarse pieces of chadon beni studding the sauce.
4. Taste sauce and adjust with more salt if needed to help accentuate the sharpness and savory notes.
More Saucy How-Tos: https://www.foodienationtt.com/sauces...
——————
More How To's: https://goo.gl/m8EdBY
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
——————
Subscribe to Foodie Nation: https://goo.gl/wg373X
Connect with Foodie Nation on:
Instagram: Instagram: foodienatio..
Pinterest: Pinterest: foodienationtt
Twitter: Twitter: foodienationtt
Facebook: Facebook: foodienationtt
Website: https://www.foodienationtt.com/
Email: [email protected]
——————
MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
5 سال پیش
در تاریخ 1398/10/20 منتشر شده
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