No Chips Needed! Two Homemade Argentine Salsas Made for Meat
Who cooks and eats here: Zack Paul
Where: Santa Barbara, CA
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!
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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