Choripan with chimichurri sauce
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- water1 cup
- coarse salt1 teaspoon
- garlic head1 unit(s)
- Fresh parsley leaves1 cup
- From fresh oregano leaves1 cup
- spicy paprika2 teaspoon
- red wine vinegar1/4 cup
- Extra Virgin Olive Oil1/2 cup
- Good quality fresh thin sausage2 unit(s)
- Baguette Bread1 unit(s)
- Red onion, very thinly sliced to taste
- Cherry tomatoes, halved to taste
- Start with the chimichurri sauce. Mix water and coarse salt and bring to a boil to make a brine. When the salt melts, turn it off and let it cool.
- Finely chop the garlic, parsley and oregano and mix well in a bowl. Season with paprika. Always beating with the help of a fuet (wire beater), add the vinegar and then the oil. Finally, add the brine, also beating. It tastes good fresh, but it gets even better after a few days. It lasts up to 4 weeks in the fridge in an airtight jar.
- For the chopipan, grill the sausages and fill the bread. Add the cherry tomatoes and a few very thin slices of the purple cabbage to give it more color and texture.