Cooks' Note
Chadon beni—also called Shadow Benny in Trinidad and culantro or recao in Latin markets—has a broad, flat green leaf. Cilantro makes a fine substitute.
Ingredients
1 cup densely packed fresh chadon beni (see Note) or cilantro leaves
3/4 cup loosely packed fresh flat-leaf parsley leaves
1 cup fresh lime juice, or more if needed
1/2 Scotch bonnet pepper
1/4 cup chopped green onions (white and green parts)
6 cloves garlic
1 tablespoon kosher salt
Preparation
Combine all the ingredients in a blender and puree until smooth. Add a little extra lime juice if the puree is too thick to pour.
