RED CHIMICHURRI SAUCE (about 2 cups)
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1 large head garlic, minced
½ medium onion, finely chopped
1 cup extra-virgin olive 0il
¾ cup red wine vinegar
½ cup finely chopped cilantro
1 tablespoon hot smoked paprika (pimenton picante)
2 teaspoons Argentinian aji molido, hot red pepper flakes, or cayenne
2 teaspoons ground cumin
½ teaspoon salt
1 teaspoon pepper
- Whisk together all ingredients and let stand for 10 minutes for flavors to blend.
NOTE: See Argentine grilled sirloin steaks for use in a recipe.
from Gourmet Magazine, June, 2009