BBQ’s are the perfect time to experiment with different toppings & sauces. There’s nothing better than something hot of the grill, and finding that perfect flavor combo to take it to the next level.

Everyone is always looking for the best toppings for grilling. With Fourth of July coming up, I wanted to give you three recipes you could try out with your grilled foods: Green Apple Slaw, Olive Tapanade, & Charred Jalapeno Aioli.

You can use any of these to top (veggie)burgers, (veggie)sausages, chicken, grilled veggies, fish, shrimp, you name it!

Happy Grilling!

Sauce 1: Green Apple Slaw

* Citrusy, sweet, fresh * Perfect for sausages, fish, and chicken *

• 1 large green apple
• Zest of 1 lime
• Juice of 1 lime
• 2 Tbs chopped cilantro
• 2 tsp olive oil
• 1/2 tsp salt

Directions:

1. Finely dice green apple (leave skin on) and place in a medium bowl.
2. Chop up cilantro and add to apples.
3. Zest, then juice lime into the bowl. Add in olive oil & salt
4. Stir all ingredients together and chill for 2 hrs.

Sauce 2: Olive Tapanade

* Salty, briney, tangy * Perfect for burgers, fish, and sausages *

• 1 cup kalamata olives
• 3/4 cup green olives
• 3 Tbs olive oil
• 2 Tbs drained capers
• 1 Tbs balsamic vinegar
• 2 tsp dijon mustard
• 1 clove chopped garlic
• 1 Tbs chopped parsley

Directions:

1. Place all ingredients in a food processor and blend until combined, stopping to scrape the sides of the bowl if needed.
2. Chill for 2 hours.

Sauce 3: Charred Jalapeno Aioli

* Creamy, spicy, smoky * Perfect for chicken, burgers, and veggies *

• 1/2 cup mayo
• 1/2 cup sour cream
• 3 jalapenos
• Zest of 1 lime
• Juice of 1 lime
• 3 Tbs garlic paste (or roasted garlic)
• 1/2 tsp salt
• 1/2 tsp pepper
• pinch of cayenne (opt)

Directions:

1. Dry roast whole jalapenos in the oven for 10 minutes at 400°.
2. After 10 minutes, switch to broil and char to 2-3 minutes. Remove from oven to cool slightly.
3. In a medium bowl, add in mayo, sour cream, lime zest, lime juice, garlic, salt, and pepper. Stir to combine.
4. Remove stem and chop up jalapenos (including seeds and ribs). Add to bowl and stir to combine.
5. Chill 4 hours or overnight. Add in a pinch of cayenne if you want it extra spicy.

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