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Incredible Chadon Beni (Culantro) Garlic Sauce

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.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers & Snacks, Comfort Food, Grilling, Sauces, Condiments & Marinades, Summer Recipes

Ingredients
  

  • 3 chadon beni leaves culantro, bandania
  • 2 tablespoons chive
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 1/2 tablespoons white sugar adjust to taste
  • 1 pimento pepper optional, also called seasoning pepper
  • 8 cloves garlic
  • 1/4 cup rice vinegar

Instructions
 

  • Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
  • Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
  • Blend until smooth and creamy, scraping down the sides as needed.
  • Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
  • 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.
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