5 new sauces for barbecue meat

Chimichurri

Chanel your inner Argentine gaucho with this recipe for chimichurri sauce. Served alongside the infamous asados – slow-cooked barbecues – this simple sauce will make even the simplest grilled chop special.

3 tablespoons red wine vinegar
2 cloves garlic, finely chopped
¾ cup olive oil
¼ cup finely chopped parsley
¼ cup finely chopped oregano

In a small bowl, mix together the red wine vinegar and garlic and set aside for 20 minutes to infuse. Add the olive oil, parsley and oregano to the bowl and mix well to combine. Season with salt and freshly ground black pepper, cover with plastic wrap and place in the fridge overnight. This will allow the flavours to meld together and soften.

Charmoula

A favourite in Algerian, Moroccan and Tunisian cooking, charmoula is a spice-filled sauce that can be used as both a marinade and a dip. Try adding white fish, prawns or chicken and leave to marinade for 30 minutes. Once cooked, serve with a little extra charmoula on the side for extra flavour.

1 birdseye chilli, chopped
4 cloves garlic, chopped
2 tablespoon lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon smoked paprika
¾ cup olive oil
1 tablespoon minced coriander

Add all the ingredients except the coriander to a food processor and blend until you have a smooth paste. Alternatively, mix together using a mortar and pestle. Adjust the seasoning and add the coriander, stirring to combine.

Pico de gallo

Of all the Mexican salsas this one is the easiest to perfect at home as it requires no special ingredients and is easy to pair up with everything from beef to seafood. Remember to use lime and plenty of coriander for the signature freshness that this salsa is so loved for.

3 tomatoes, seeded and diced
½ white onion, finely chopped
½ bunch coriander, finely chopped
1 jalapeño chilli, seeded and finely chopped
1 tablespoon lime juice
1 teaspoon salt

In a small bowl, mix together all the ingredients. Cover with plastic wrap and allow the flavours to meld in the refrigerator for one hour.

Piri piri

This spicy sauce hails from Portugal, although it has its roots in the spicy cooking of Mozambique and Angola. The tiny red chillies used to make the dish – often referred to as piri piris – lend a fiery heat to this red hot sauce, that is used both as a marinade and finishing sauce for barbecued chicken. In Portugal piri piri sauce is a popular table condiment, and is used alongside seafood, pork, poultry and vegetables.

8 small red chillies
100 mL olive oil
2 tablespoons garlic powder
1 teaspoon sweet paprika
½ teaspoon sea salt
Zest and juice ½ lemon

Place all the ingredients in a food processor and pulse until a thick sauce forms. Use half the sauce as a marinade for your choice or meat and reserve the other half as a finishing sauce alongside the final dish.

Salsa verde

This Italian herb-packed sauce is easy to make and suites all tastes. Ideal to team up with grilled lamb and chicken, it is also one of our favourite sauces to serve alongside seafood.

½ cup parsley leaves
½ cup basil leaves
½ cup mint leaves
1 garlic clove, chopped
2 teaspoons capers, drained
½ cup olive oil
2 tablespoons lemon juice
½ teaspoon sea salt

Place the parsley, basil, mint, garlic and capers in a food processor and pulse until well chopped. Mix together the oil and lemon juice. Turn the motor on and drizzle in the oil and lemon mix until well combined. Transfer to a small bowl and stir through the salt. Cover with plastic wrap and allow the flavours to meld in the refrigerator for one hour.