Ingredients

　　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

　　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.

　　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.

　　Bobby Flay's Throwdown!