Red Chimichurri (Chimichurri Rojo) (Argentina)

When you think of chimichurri, you probably imagine a bright green, pesto-like sauce made with cilantro, parsley and copious garlic. But in Argentina, chimichurri is nearly the opposite—potent, vinegary, and bright red.

The cilantro-free sauce is typically prepared by combining the dry ingredients with vinegar and oil. Some preparations involve briefly warming the ingredients to bloom the seasonings in the oil, which enhances flavor development. While white vinegar is traditional, some chefs prefer balsamic vinegar for its subtle sweetness.

It's Argentina's ubiquitous condiment for grilled meats, appearing at both roadside grills and upscale steakhouses. The sauce's bright acidity and herb-forward flavor profile complement the rich, simply-seasoned beef that dominates Argentine cuisine.