Argentine Red Sauce


prep 0:15       total 0:15


1 cups



1/2 cup Spanish sherry vinegar or
red wine vinegar
1/4 cup virgin olive oil
1-1/2 tbsp. hot paprika
2 tsp. cayenne pepper
4 cloves garlic, minced
1 tsp. fresh ground black pepper
1 tsp. ground toasted cumin seeds
1 bay leaf, crumbled
1/2 tsp. sea salt or
kosher salt


Combine all of the ingredients and mix well. What I do is put the sauce in a Zip-bag with cut up chicken for most of the day in the fridge. And about 2 hours before grilling pull it out so it will be at room temperature before grilling. Refrigerated, this keeps for 1 month.

Author's Comments

Here is a twist on the Chimichurri Verde sauce/marinade. This one is very good for chicken or steak.

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