From Francis Mallmann's kitchen · Restaurant Garzón, Garzón
shake · herb sauce
NATIONAL AWARD WINNERRed Chimichurri
From an award-winning kitchen
Ratio
RED WINE VIN 60OLIVE OIL 120
Ingredients
- RED PEPPER120 g
- GARLIC15 g
- PAPRIKA6 g
- OREGANO3 g
- RED WINE VIN60 ml
- OLIVE OIL120 ml
- RED PEPPER2 g
- SALT6 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
- Add finishing notes: RED PEPPER, GARLIC, PAPRIKA, OREGANO, RED PEPPER, SALT.
- Cap the jar and shake until emulsified.
Provenance
Argentine open-fire cook and author of Seven Fires; international grilling authority with restaurants including Garzón in Uruguay and Los Fuegos projects. James Beard cookbook nominee lineage.
Originally published as Red Chimichurri.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Seven Fires red chimichurri (published as “Red Chimichurri”). Full citation lives in Provenance.