(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
Need to make a substitution?
Preparation
Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.
Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.