(Chimichurri Rojo)

　　This vibrant sauce/marinade is a nice variation on the classic Chimichurri Verde. A sort of Argentine Worcestershire, it is slightly more herbaceous. Try marinating some chicken pieces in this sauce (in a nonreactive dish) for a few hours before cooking them.

　　This recipe is a component of Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce .

Ingredients

　　1/2 cup Spanish sherry vinegar or red wine vinegar

　　1/4 cup virgin olive oil

　　1 1/2 tablespoons hot paprika

　　2 teaspoons cayenne pepper

　　4 cloves garlic, minced

　　1 teaspoon freshly ground black pepper

　　1 teaspoon toasted and ground cumin seeds

　　1 bay leaf, broken in half

　　1/2 teaspoon kosher salt

　　Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

　　Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.