The fine warm evenings of summer are upon us, and the appeal of outdoor grilling is at its height here in the Fourth Corner. We are blessed with our longest period of sunshine from July through September, and many of us prefer to hold our get togethers and family picnics in this all too brief time.

A trio of summery sauces adds international flair and flavor to your grilling adventures.

To that end, I’m sharing a trio of useful sauces specifically for grilled foods, which feature locally available fresh herbs. These sauces pair well with a wide variety of foods, from vegetables to seafood and steaks to poultry. They successfully meld with wines, beers, kombucha, or soft drinks, and can stand up to summer cocktails with bravado.

First, a few qualifications are in order. These are not sauces which are meant to be grilled onto the food. These are sauces to accompany grilled food. The actual grilling should be accomplished with the minimal dressing, perhaps just a little oil and salt. That way the fresh flavors can complement one another without overwhelming.

Happy grilling!

INGREDIENTS

• 1/2 cup olive oil
• 1/4 cup sherry vinegar
• 2 cloves garlic
• 1/2 cup scallions or chives
• 1 medium bunch cilantro
• 2 serrano chiles
• salt, to taste

METHOD

Do any necessary trimming and mincing first, then simply puree the ingredients in a blender or food processor until a rough paste is achieved.

Spoon this sauce over your already grilled items for a fresh peppery bite.

INGREDIENTS

• 1 cup boiling water
• 2 cloves garlic
• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 small sprigs fresh oregano
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1 bunch parsley

METHOD

Stem and chop your herbs; peel and mince your garlic. Add all the ingredients, except for the water, to your food processor or blender. Pour in the water, allow to stand for five minutes, then blend. Allow this sauce to cool before using, which will also marry the flavors into a harmonious whole.

In Argentina, this is commonly served with grilled beef, but you can put it on whatever you choose to marvelous effect.

INGREDIENTS

• 2 tablespoons olive oil
• 2 cloves shallot
• 1 bunch parsley
• 1 sprig chervil
• 1 bunch chives
• 1 bunch tarragon
• 2 cloves garlic
• 1/4 cup lemon juice
• 1 tablespoon capers
• salt and pepper, to taste

METHOD

Make the appropriate preparations to your herbs, then combine in a blender or food processor and process until a loose paste is achieved.

This is wonderful on lamb, amazing on eggplant, and with fish it has no equal.