A Taste of Trinidad’s Grilling Tradition
Whenever I go back home to Trinidad and Tobago, I’m reminded of how much flavor the islands pack into every meal. Barbecue is a big deal, but what makes it truly unforgettable are the sauces served alongside the meats. Every vendor has their twist, and over the years, I’ve shared a few of my favorite versions here on CaribbeanPot.com. From my original Caribbean Garlic Sauce back in 2010 to the creamy Chicken Wings Avocado Garlic Sauce with a touch of heat, in 2021, these sauces have become staples for many readers.
This new version of Incredible Chadon Beni Garlic Sauce is a lighter take (as explained in the video below), using sour cream for a smooth finish while keeping all the fresh herbs and bold garlic flavors that make it so addictive. Fresh cut fries, BBQ chicken, grilled fish, even roast vegetables—this sauce takes them all up a notch. It’s quick to prepare, easy to adjust to your taste, and keeps well in the fridge. Just like back home, you’ll want to keep a jar of this garlic sauce on hand, especially during the summer grilling months.
Ingredient Guide
- Chadon Beni (Culantro, Bandania) – The key herb that gives this sauce its signature earthy, citrus-like flavor.
- Chive – Brings mild onion notes and freshness.
- Black Pepper – Adds a gentle kick that balances the creaminess.
- Salt – Enhances the overall taste of the sauce.
- Mayonnaise – Provides smooth body and richness.
- Sour Cream – Lightens the texture and adds tang; can be swapped with Greek yogurt or replaced with more mayo.
- White Sugar – Balances acidity; honey or agave are great alternatives.
- Pimento Pepper (Seasoning Pepper) – Adds aroma and subtle fruitiness without heat.
- Garlic – The star of the recipe, bold and pungent.
- Lemon Juice – Brings brightness and a fresh citrus finish.
- Rice Vinegar – Offers a gentle acidity that ties everything together; white vinegar works too.
Cooking Notes from the Kitchen
- Wash and roughly chop the herbs and peppers before blending for a smoother sauce.
- Taste and adjust after blending—aim for a balance of creamy, garlicky, slightly sweet, and tangy flavors.
- The sauce thickens as it chills. If it’s too thick, stir in a splash of water or lemon juice before serving.
- Store in a glass jar in the fridge for up to 1 week.
- Always serve this sauce chilled for the best flavor and texture.
Shopping Made Easy
- Look for chadon beni (culantro) at West Indian, Latin American, or Asian grocery stores. If unavailable, cilantro can be used but the flavor will be milder.
- Pimento peppers are usually sold fresh in Caribbean markets; they’re small, colorful, and aromatic. They’re also found in the produce area of West Indian and Asian supermarkets in Canada.
- Rice vinegar is found in the international section of most supermarkets.
- Mayonnaise, sour cream, garlic, and lemon are standard pantry and grocery items.
Can I use cilantro instead of chadon beni?
Yes, cilantro can be used, but the flavor will be less pungent and earthy compared to authentic chadon beni.
How long does homemade Chadon Beni Garlic Sauce last?
It will keep well in the fridge for up to 1 week when stored in a sealed glass container.
What can I serve this garlic sauce with?
This sauce pairs perfectly with BBQ chicken, pork, fish, french fries, roasted vegetables, or as a drizzling sauce for sandwiches and wraps.
Can I make this garlic sauce without sour cream?
Yes, you can use all mayonnaise for a richer version, or substitute plain Greek yogurt for a tangier, lighter sauce.
Incredible Chadon Beni (Culantro) Garlic Sauce
Description
A light and creamy Caribbean garlic sauce made with fresh chadon beni (culantro), garlic, and herbs. Perfect for BBQ, fries, or as a dipping sauce, this version balances tangy, sweet, and savory flavors.
Ingredients
Instructions
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Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
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Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
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Blend until smooth and creamy, scraping down the sides as needed.
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Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
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Pour into a clean glass container, cover, and refrigerate for at least 1 hour before serving. Keep refrigerated and enjoy within 1 week. This sauce is best served chilled.
