De beste wilde barbecue sauzen: Chimi-churri en chermoula

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:

      1. For the Chimi-churri, chop all the ingredients very finely and mix in a bowl

      2. Add olive oil until it is just covered

      3. Season with a generous pinch of salt and pepper

      Preparation Chermoula:

      1. Chop all ingredients small

      2. Chop everything finely with a food processor/hand blender or grind everything in a mortar

      3. 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

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