🔥 BBQ sauces from South America – fire, fruit & spice for your grilled food! 🔥
The grill is hot, the meat is sizzling over the open fire—and then comes the magical moment: The perfect sauce meets your grilled food. The aromas of fresh herbs, smoky wood, and spicy heat combine to create a taste you'll never forget. Welcome to South America! 🔥🥩
In South America, BBQ isn't a meal—it's a celebration, a tradition, a passion. In Argentina, families gather for Asado, in Brazil huge meat skewers rotate on an open fire during Churrasco, and in Peru, the heritage of the Incas meets fiery aji chilies.
Today we travel through South America – with three legendary BBQ sauces you absolutely have to try!
🔥 1. Chimichurri – The green gold of the Argentinian cowboys
💡 Did you know?
Chimichurri was allegedly invented by Argentinian Gauchos (Cowboys) invented! They needed a long-lasting, spicy sauce that would make their meat more juicy – and so chimichurri was born as a raw, fresh herb sauce.
🥩 Why Chimichurri?
This sauce isn't a thick BBQ dip, but a light yet extremely aromatic herbal bomb. It brings Freshness, spiciness and aciditywhich go particularly well with grilled meat.
🔥 Perfect for: Beef steaks, lamb or shrimp
🔥 BBQ mince: Also delicious as a marinade for vegetables or grilled cheese!
🔥 Recipe for Chimichurri:
- 1 bunch of parsley
- 3 cloves of garlic
- 1 tsp chili flakes
- 1 tsp oregano
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- Salt & Pepper
🔥 Preparation:
- Chop everything finely, mix with olive oil and vinegar – done!
👉 Challenge: Have you ever tried chimichurri on grilled bread? It's incredibly good!
🔥 2. Molho Barbecue Brasileiro – The BBQ sauce that Brazil never had!
💡 Why are there hardly any BBQ sauces in Brazil?
Brazilians grill differently: At Churrasco Large pieces of meat are grilled over charcoal – pure, with just salt! Sauces are rather uncommon there. But for us BBQ fans, there's a specialty: Molho Barbecue Brazilian – a smoky-fruity sauce with an insider tip: Guava paste!
🥩 What makes Molho Brasileiro special?
This sauce brings a light sweetness, deep smokiness and a touch of exoticism – perfect for ribs or pulled pork.
🔥 Perfect for: Spare ribs, pork belly, chicken
🔥 BBQ mince: Try it with a shot of rum – it adds even more depth!
🔥 Recipe for Molho Barbecue Brasileiro:
- 2 tbsp guava paste (alternative: apricot jam)
- 3 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp smoked paprika powder
- 1 tsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 garlic clove (grated)
🔥 Preparation:
- Cook everything together in a pot over medium heat until the sauce thickens.
👉 Challenge: Have you ever tried guava paste in a BBQ sauce? Share your feedback!
🔥 3. Aji Amarillo BBQ Sauce – The chili queen from Peru
💡 The story of the Aji Amarillo
Aji Amarillo is one of the oldest chilies in the world! Incas used this bright yellow pod for their dishes – and even today it gives Peruvian dishes a fruity, slightly sweet spiciness.
🥩 Why Aji Amarillo?
This sauce brings out the perfect combination of sweet, spicy and piquant – and is an absolute insider tip for BBQ fans!
🔥 Perfect for: Fish, chicken, pork
🔥 BBQ mince: With a little honey, the sauce becomes the perfect barbecue glaze!
🔥 Recipe for Aji Amarillo BBQ Sauce:
- 2 Aji Amarillo chilies (or habaneros for more heat)
- 1 tbsp honey
- 1 tsp lime juice
- 1 garlic clove
- 1 tbsp olive oil
- Salt
🔥 Preparation:
- Deseed the chilies, chop finely, and mix with the remaining ingredients until you have a creamy sauce!
👉 Challenge: Would you try Aji Amarillo as a marinade for spare ribs?
🔥 What BBQ type are you? – The South American Challenge!
Now you are YOU call me! Which sauce sounds best to you?
- 🔥 Argentinian Chimichurri – Fresh & spicy for steaks
- 🔥 Brazilian BBQ sauce – fruity & smoky with guava paste
- 🔥 Peruvian Aji Amarillo Sauce – Spicy & exotic with chilies
🔥 Now it's time to turn on the grill, stir the sauces and get started!
