In Argentina, they serve Chimichurri barbeque sauce alongside their famous flame grilled steaks and tastes great on on rare, char-grilled, flank steak. It can also be used as a marinade and is very popular in many Latin American countries.

Chimichurri BBQ Sauce ingredients

• Half a cup of olive oil
• Quarter Cup of Red Wine Vinegar
• Quarter Cup Water
• 1 Tablespoon dried oregano
• 1 Tablespoon paprika
• 1 Teaspoon bay leaf (laurel); very small flakes
• 1 Tablespoon coarse salt
• 1 Teaspoon ground black pepper
• Half a cup of chopped leaf-parsley (fresh)
• 1 medium onion; finely chopped
• 2 cloves garlic; finely grated
• Half a red bell pepper, de-seeded and finely diced
• 1 tomato, peeled, de-seeded, finely chopped
• Some hot chili flakes to taste

To Make the Chimichurri Sauce:

• Combine all of ingredients in a large bowl except for the oil and vinegar. Toss well to make sure that the salt is spread evenly around the ingredients. Leave to stand for 30 minutes.
• The next step is to mix in the vinegar and water, again leave for 30 minutes.
• The last step is to add the oil, mixing well. It is important to ensure that the liquids cover the rest of the ingredients. If they do not, add equal parts of oil, water, and vinegar until they are covered. Transfer the sauce to a non metallic bowl or jar that can be covered and put in the refrigerator to allow the flavors to marinade overnight. For the ultimate sauce, prepare at least two or even three days ahead.

This recipe is part of a series of the best barbecue sauce recipes from around the world, including the USA, the best braai sauce recipe from South Africa, best BBQ sauce recipe from Australia and the best barbeque sauce recipe from Argentina. View all BBQ Sauce Recipes >>

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Chakalaka is a spicy African vegetable relish traditionally served with bread, sadza (pap), samp, stews or curries and origionally comes from the townships of Johannesburg.

Chakalaka Ingredients:

• 45 ml oil
• 1 onion
• 2 garlic cloves grated
• 1 green pepper (crushed)
• 3 green chillies deseeded and finely chopped
• 10 ml curry powder
• 3 medium carrots, grated
• 1 medium cauliflower or broccoli, divided into florets
• Can of baked beans in tomato sauce
• Salt and pepper to taste

Method:
Heat oil and sauté onions, garlic, ginger and green pepper with the chillies and curry powder for five minutes. Add carrots and cauliflower. Cook gently for about 15 minutes, or until all vegetables are cooked. Add beans and seasoning, heat through and allow to cool. Serve cold.

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