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

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