In Spanish, the word "churrasco" means barbecue or meat cooked on charcoal, so it is logical that over time, the sauce served to barbecue meat received a similar name. Strictly fixed composition of the sauce does not have a churrasca, it varies depending on the region, the only common feature is acuity.
The Spaniards themselves prefer to use a lot of fragrant herbs, wine vinegar and lime juice, Brazilians prepare Churasko in their own way, with tomatoes, sweet pepper and onions, and the Portuguese make an acidic version of the sauce with citrus, vinegar and paprika.
Brazilian Churasko Sauce - recipe
Let's start with the Brazilian version of the sauce simpler both in composition and taste. Brazilians themselves recommend to serve it not only to churasko meat, but also simply as a salad or light vegetable sauce.
Ingredients:
- onion - 85 g;
- sweet pepper - 160 g;
- tomatoes - 430 g;
- vinegar - 35 ml;
- hot pepper - to taste;
- olive oil - 25 ml.
Preparation
Turn the hot pepper into a paste, finely chopping it with a knife or whipping with a blender. Maximize the onions, sweet peppers and tomatoes to obtain a consistency of vegetable salsa. Pour everything with vinegar and butter, add salt and leave the vegetables to start the juice. If the sauce becomes insufficiently liquid, you can pour a little more water or vinegar to it. Add the paste from the hot pepper right before serving the sauce.
Cooking recipe for churasko sauce
In the Spanish version, an invariable addition to the churasko meat is a green sauce made from a mixture of oregano, cilantro and parsley.
Ingredients:
- oregano - 3 branches;
- on a bunch of parsley and cilantro;
- garlic - 6 teeth;
- water 215 ml;
- olive oil - 215 ml;
- salt - 10 g;
- paprika - 2 tsp.
- pinch of cumin;
- wine vinegar - 115 ml;
- lime juice - 15 ml.
Preparation
If there was a blender at hand, cooking will take just seconds, just throw all the ingredients of the Churasko sauce from the list into the bowl and whip. In the absence of a blender, you will have to work with a sharp knife. Put chives and greens on a cutting board and start grinding everything with a knife until you get a paste-like mass. This process will take a lot of time, but be patient.
The resulting aromatic paste is mixed with salt, paprika and cumin. Dilute the sauce with water, olive oil and acidify the mixture with vinegar and lime juice.
How to cook hot churasca sauce in Portuguese?
The Portuguese version of the recipe does not require from you such diligence in grinding the components, as in the previous variations. It is enough to simply mix the ingredients together, and then adjust the taste, including the sharpness, at your own discretion.
Ingredients:
- lemon juice - 75 ml;
- olive oil - 80 ml;
- vinegar - 35 ml;
- garlic - 3 teeth;
- a pinch of cayenne pepper;
- paprika - 1 tbsp. a spoon;
- salt - to taste.
Preparation
Whisk the lemon juice with butter and vinegar until a thick emulsion forms. Add garlic, paprika, cayenne pepper and salt to the mixture. Repeat the beating of all the ingredients, take off the sample and, if desired, supplement the sauce with chilli peppers to sharpen it.
Hot churasko sauce
This sharp variation of Churasko has nothing to do with authentic recipes, from which it does not become less tasty. Try this sauce not only with meat, but also with potatoes and other vegetable side dishes.
Ingredients:
- mayonnaise - 65 g;
- hot sauce Tabasco - 5 ml;
- paprika - 1 teaspoon;
- black pepper - pinch.
Preparation
Whisk the ingredients together until a uniform sauce is formed. Serve chilled.