Choripán with Chimichurri | Argentinian Street Food

Quarter the tomatoes, remove the seeds with a spoon, and finely dice the flesh. Place in a bowl.

Add bell pepper, red onions, 2 tbsp of olive oil, and 1 tbsp of red wine vinegar to the tomatoes. Season well and mix everything.

For the chimichurri sauce, mix the remaining ingredients (parsley, garlic, oregano, chili flakes, remaining 2 tbsp oil, and 2 tbsp vinegar) in a bowl until well combined. Ideally, let it steep for 1 hour.