Ingredients
1 cup densely packed Chandon Beni leaves.
1 cup loosely packed fresh flat italian parsley leaves
1 cup lime juice (fresh squeezed if available)
½ fresh scotch bonnet pepper (or habanero)
¼ cup chopped scallions
6 whole peeled garlic cloves
1 tbsp salt
Preparation
Put all ingredients in blender and blend till smooth-add a little extra lime juice if puree is too thick. Add a touch of honey for balance.
