Argentine Chorizo with Chimichurri Sauce

I will never purchase BBQ sauce. I refuse to use in my meats- nothing but homemade sauces. Really, there is such a large variety of herbs and veggies, and with Bari Olive oil providing already-infused oils, its just the best way to go. Please, do not ruin your food with store-bought sauces. The satisfaction of making it yourself and knowing you are having nothing but the best quality and incredibly good flavor will never compare. And the best part is that you know what's in your food. I decided to make this recipe using Argentine chorizo to stay true to its origins, but you can use just about any meat you can get if chorizo is not available at your local market.

In Guatemala, we call the art of grilling “churrasco”, which means a moment with family, friends and music. You grill all sorts of meat accompanied with some homemade sauces- one of the most popular being chimichurri which has origins in Uruguay and Argentina. I will not claim this is the “original” recipe but this is the way I make it. There are several variations and that is ok, you can add or substitute ingredients as you get comfortable making it. The point is to enjoy the art of cooking. Maybe this is why I do not like to bake, but I do love to cook and create variations of different recipes. This recipe I will not recommend it to eat it alone, if possible, enjoy it with family, music and a beer of your choice, it's just better that way. :)

Argentine Chorizo with Chimichurri Sauce



  • 1 package of Argentine chorizo
  • 1/2 cup finely chopped parsley
  • 3 minced garlic cloves
  • 1 red hot pepper finely chopped
  • 1 tbsp. of dry oregano
  • ½ cup of Orange Infused Bari Olive Oil
  • 1 tbsp. of red wine vinegar
  • Salt and pepper to taste



  1. Its best to makethe chimichurri a day ahead to let the ingredients infuse together. Mix the ingredients together in a mixing bowl and store in fridge for hours, you can also use the food processor if you prefer.
  2. Heat up the grill and grill the chorizo until fully cooked for about ten minutes. Remove and set aside.
  3. Serve with the chimichurri and enjoy.

Follow Marianela on: