Red Chimichurri

Name: Red Chimichurri
Yield: Makes About 1½ Cups
Cuisine: Argentina
Ingredients: 1 teaspoon dried oregano; Salt and lots of freshly ground black pepper; 2 teaspoons drained capers; ½ cup homemade chicken stock, canned low-sodium chicken broth, or water; 1 cup tomato sauce; 1 tablespoon red wine vinegar, or more to taste; ¼ cup tomato paste; 2 tablespoons chopped fresh flat-leaf parsley; 3 tablespoons drained canned water-pack tuna; 1 clove garlic, finely chopped; 1 medium-size rib celery, diced; 1 anchovy fillet, drained and chopped; 2 scallions, both white and green parts, trimmed and diced; ¼ medium-size onion, diced; ½ medium-size red (bell) pepper, cored, seeded, and diced; ½ cup extra-virgin olive oil; ½ medium-size carrot, peeled and diced

Argentina

Preparation info

Makes About
1½ Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Traditional chimichurri is a garlicky green sauce made with olive oil and fresh parsley. But many variations exist in Argentina and Uruguay, including red chimichurri—a specialty of the venerable Buenos Aires steak house La Cabaña. This chimichurri differs from most in two significant ways: It’s cooked (most are raw) and it’s flavored with anchovies and tuna. The anchovies suggest parentage shared with two other of the world’s great steak sauces, A.1. and Worcestershire

Ingredients

Americas
Argentina
Uruguay
Sauce
Gluten-free
Spicy

Ingredients

Method