The best wild barbecue sauces: Chimi-churri and chermoula

James Snoerwang

These two sauces go great with wild barbecue dishes. Very easy to prepare in advance and delicious for a summer evening. Chimi-churri is the most famous sauce in South America, where it is often eaten on the famous Argentinian asados. Chermoula is a Moroccan green sauce that goes great with meat and vegetable dishes.

Number of persons: 6

Preparation time: 15 minutes

Chimi Churri Ingredients:

1 shallot or red onion
4 cloves of garlic
1 chili pepper
half bunch of fresh oregano
half bunch of fresh parsley
Tablespoon of fresh thyme
10 chive blades

Chermoula Ingredients:

Half a bunch of fresh parsley
Half a bunch of fresh coriander
3 garlic cloves
1 teaspoon cumin seeds finely ground
1 teaspoon smoked paprika powder
half teaspoon chili powder or cayenne powder
juice of half a lemon

Preparation Chimi Churri:

For the Chimi-churri, chop all the ingredients very finely and mix in a bowl
Add olive oil until it is just covered
Season with a generous pinch of salt and pepper

Preparation Chermoula:

Chop all ingredients small
Chop everything finely with a food processor/hand blender or grind everything in a mortar
Add plenty of olive oil until it gets a nice sauce structure

Tip: You can make both sauces one or two days in advance, this is easy but also enhances the taste