Total 10 mins, includes cooling time
Active 10 mins
Makes about 1 1/4 cups
In Argentina, where there is grilled meat, there is chimichurri. Traditional recipes for the country’s most popular and versatile condiment call for red wine vinegar, but Mirta and her family prefer the sweeter flavor of balsamic. Mirta always keeps a jar in the refrigerator and as it ages, the vibrant color mellows but the sharpness remains.
TIP: Mirta prefers to chop the parsley by hand because it becomes more of a paste in the food processor and that’s not what she’s looking for. Mirta likes it spicy, but you may want to adjust the heat. She grows small red chile peppers on her terrace, then dries and crushes them.