No Chips Needed! Two Homemade Argentine Salsas Made for Meat

published Jul 17, 2014
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(Image credit: Leela Cyd)

Who cooks and eats here: Zack Paul
Where: Santa Barbara, CA

Zack’s Argentine grill fest was revelatory. His grill was specially made just for him, and he prepares his food with care, patience and expertise. So it was only natural he’d create the perfect side dish to complement the elemental flavors of char and fire: salsa!

(Image credit: Leela Cyd)

Zack’s loose method for preparing two traditional salsas to serve with Argentine meats and veggies lacks pretense and exact measurements — just the sort of item someone casually whips up in front of you. Upon first bite, you’ll be besotted with heady flavors and deliciousness, as I was!

(Image credit: Leela Cyd)
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2 Basic Argentine Salsas: Chimichurri and Red Pepper

  • For the chimichurri: Zack recommends a handful of chopped parsley, oregano, a clove of garlic, salt, pepper, lemon or lime juice, a touch of paprika and a big glug of olive oil. Mix it all up with a fork and you’re ready.
  • For the red pepper salsa: Zack uses a small diced, red onion, 2 diced red peppers, a couple chopped tomatoes, then seasons it all with salt.

Both are served with the grilled meats and veggies and are wonderful tossed into a green salad or drizzled on top. They’d also be wonderful for dipping toasted bread or chips.

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