Chorizo & Chimichurri! Our Spice Chica chimichurri will make you believe you’ve died and gone to Argentina & Spain on the same trip. This recipe was created using paleo, gluten-free guidelines. Buy the spice from at
3/4 lb Chorizo, 3 links
2 tablespoons dry Spice Chica Chimichurri
1/2 cup Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
3 whole Garlic, cloves pressed
1 tsp Sea Salt
1/4 tsp Ground Fresh Black Peppercorns
Saute chorizo in a large pan with oil, about 9-12 minutes or until skin is brown, set aside.
In a food processor, mix TSC spice, olive oil, red wine vinegar, sea salt and black pepper.
Drizzle chimichurri over chorizo and serve hot or cold.