Name: Argentine Red Sauce
Yield: Makes about 1 cup
Ingredients: 1/2 cup Spanish sherry vinegar or red wine vinegar; 1/4 cup virgin olive oil; 1 1/2 tablespoons hot paprika; 2 teaspoons cayenne pepper; 4 cloves garlic, minced; 1 teaspoon freshly ground black pepper; 1 teaspoon toasted and ground cumin seeds; 1 bay leaf, broken in half; 1/2 teaspoon kosher salt

(Chimichurri Rojo)

This vibrant sauce/marinade is a nice variation on the classic Chimichurri Verde. A sort of Argentine Worcestershire, it is slightly more herbaceous. Try marinating some chicken pieces in this sauce (in a nonreactive dish) for a few hours before cooking them.

This recipe is a component of Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce .

Recipe information

Yield
Makes about 1 cup

Ingredients

1/2 cup Spanish sherry vinegar or red wine vinegar

1/4 cup virgin olive oil

1 1/2 tablespoons hot paprika

2 teaspoons cayenne pepper

4 cloves garlic, minced

1 teaspoon freshly ground black pepper

1 teaspoon toasted and ground cumin seeds

1 bay leaf, broken in half

1/2 teaspoon kosher salt

Preparation

Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

TagsSauce Condiment Argentinean South American Latin American Garlic Root Vegetable Vegetable Dairy Free Gluten Free Nut Free Vegetarian Make Ahead Quick Easy Cookbooks

Recipe notes

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