Choripan

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Step 1 of 520%

In a medium bowl, combine the chopped parsley, sliced green onions, olive oil, red wine vinegar, minced garlic, red pepper flakes, lime juice, salt, and pepper to create a fresh chimichurri sauce. Set aside.

Ingredients quick view

4 Argentine chorizo links

4 crusty bread rolls

1/2 cup parsley, chopped

1/4 cup green onions, sliced

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 teaspoon red pepper flakes

Juice of 1 lime

Salt to taste

Pepper to taste

Tips quick view

Make sure not to overcook the chorizo; it should be firm but juicy.

Toast the bread rolls on the grill for a minute before adding the chorizo for extra flavor.

Feel free to adjust the garlic and red pepper flakes in the chimichurri to suit your taste.