Asado!

Asado is a South American variety of barbecue. To accompany some slow cooked barbecue veal ribs and chorizo I made chimichurri. Chimchurri is a hot vinegar sauce, this version is from Argentina and is really invigoratingly intense. To serve it with the grilled meats I shredded some fresh coriander and spooned over some chimichurri so that the leaves were coated and just suspended in the sauce, leaving a lot more sauce for later use.

As usual dinner was ready too late for photos.

Chumchurri
Makes about 300 ml
Adapted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz

3 tbsp olive oil
240 ml red wine vinegar
2 tbsp cayenne pepper
1 tbsp hot Spanish paprika
4 cloves of garlic
1 tsp black peppercorns
1 tsp dried oregano
1 bay leaf
1/2 tsp salt

Mix the oil, vinegar, cayenne and paprika in a jar or bottle. In a mortar and pestle crush the garlic, peppercorns, oregano, bay leaf and salt to make a paste. Add the paste to the container and shake well to mix. Put the sauce in a cool place or refrigerate for four or five days to allow the flavours to develop.