South American-style barbecue

South American-style barbecue

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

While waiting for the meat on the barbecue, serve pieces of spicy sausage, such as chorizo, in crusty bread with a bit of pebre, a fabulous tomato salsa. Make a large batch of pebre – it’s delicious with the meat as well.

Ingredients

Quantity Ingredient
grilled chorizo in a piece of baguette or other crusty bread
Pebre
quality beef or lamb to barbecue, seasoned with sea salt
Avocado mash from Chile
or Guacamole
sliced tomatoes with fresh coriander, sea salt, and a splash of olive oil
aji verde
Tito’s avocado and celery salad
a green mixed salad
roasted potato wedges
lemon aioli
Olinda mango mousse
Creamy lime pie
assorted seasonal fruits

Method

Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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