Barbecue sauce is one of the most iconic and versatile sauces in international cuisine, especially in the Americas. Its history dates back to Native American cooking techniques that were later influenced by European colonists and African slaves. Originally, this sauce was made with local ingredients to accompany meats roasted over an open fire. In Latin America, barbecue sauce goes by different names and variants depending on the country: in Mexico it is known as "adobo," in Argentina and Uruguay it is used as "chimichurri," although the latter is a different sauce with a similar function as a meat accompaniment, and in countries like Chile or Peru, there are also their own preparations for barbecues that vary in flavor and texture.
Spicy herb barbecue sauce is a variant that combines the characteristic smoky flavor with a blend of fresh spices and a touch of heat, making it a perfect complement for grilled meats, chicken, or even as a dip for snacks. In its traditional version, the base is usually a combination of tomato, vinegar, and sugar, but the addition of dried herbs and spices gives it an aromatic profile and an ideal balance between sweet, sour, and spicy that pleases even the most demanding palates.
