Argentine Red Sauce and Marinade

Author: Canadian Living

Sherry vinegar adds full-bodied flavour to this herbaceous South American sauce and marinade. Known as chimichurri rojo, it is the assertive cousin of the classic green parsley-and-garlic chimichurri verde. For a more fiery sauce, increase cayenne to 1/2 tsp (2 mL). You'll need about 1/3 cup (75 mL) sauce to marinate 1 lb (500 g) lamb chops, boneless pork chops or steak or chicken legs for four to 24 hours before grilling.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

Ingredients

  • 1/2 cup sherry vinegar
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons minced fresh parsley
  • 3 garlic cloves minced
  • 4 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

Method

In bowl, whisk together vinegar, oil, parsley, garlic, paprika, cumin, salt, pepper and cayenne. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 145 mg
  • Protein trace
  • Calories 69.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Argentine Red Sauce and Marinade

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