Chimichurri sauce

This is a wildly pungent and flavorful accompaniment to grilled meat from Argentina.

Ingredients

• 1.5 cups fresh flat leaf parsley
• 6+ basil leaves
• leaves from 3 sprigs fresh oregano
• 4 garlic cloves
• 3 tbsp white wine vinegar (red or apple cider also work nicely)
• 6 tbsp extra virgin olive oil
• 1 - 2 tsp hot chile powder
• salt and pepper to taste

Puree altogether in a blender until you have a smooth sauce. Use the day of making.

BBQ sauce

• 2 cups ketchup
• 1/2 cup white vinegar
• 1/2 cup molasses
• 1 tsp salt
• 1/2 tsp allspice
• 1 tsp chile powder
• 1 tsp paprika
• 1/2 tsp hot sauce (e.g. Tobasco)
• 1/4 - 1/2 cup (depending on your propensity for sweetness) brown sugar 
• 1/2 tsp nutmeg
• 1 - 2 tsp ground cumin
• 1/4 tsp white pepper

Cook gently over a medium heat until you get a good thick consistency; typically around 30 minutes but best not to leave it unattended.