- 2 - 3 bunches Chennette about 35 fruits
- 4 cloves garlic
- 5 leaves chadon beni
- 1/2 scotch bonnet pepper
- juice of 1 lime
- 1 tsp salt
- Remove the outer shell and place in a bowl.
- Blend the chadon beni, garlic and half of the pepper.
- Note: You can use the whole pepper if you like. Pour the mixture over the chennette. Serve at once or let marinate for 30 minutes.
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