Cabernet Port Chimichurri
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At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without. It’s in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed. Have fun and enjoy culinarily coloring outside the lines! |
Using Cabernet Port Living Vinegar. Adapted from Gran Cocina Latina by Mariel E. Presilla.
This already flavor-packed Argentinian and Uruguayan classic gets punched up with the addition of our rich Cabernet Port Living Vinegar. Marinate some skirt steak (or the protein of your choice) — and you’ve got instant dinner party gold on your hands.
Cabernet Port Chimichurri
Ingredients
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1 cup |
Cilantro, chopped |
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1 head |
Garlic, minced |
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1 |
Yellow onion, finely diced |
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1 tbsp |
Dried oregano |
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1 tbsp |
Smoked paprika |
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1 tbsp |
Red pepper flakes |
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1/2 cup |
Acid League Cabernet Port Living Vinegar |
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1/2 cup |
Olive oil |
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Salt and pepper to taste |
Method
- Mix all ingredients together. Use to marinate your favorite protein or as a finishing drizzle or garnish.
