Choripán – Argentine sausage sandwich with chimichurri

Cut the tomatoes into quarters, remove the seeds, then dice the flesh and place in a bowl.

For the salsa, add finely chopped kapia pepper and red onion, 2 tablespoons of olive oil, and 1 tablespoon of red wine vinegar to the tomatoes. Season with salt and pepper to taste, then mix thoroughly.

For the chimichurri sauce, mix the chopped parsley, crushed garlic, oregano, chili flakes, the remaining 2 tablespoons of olive oil, and 2 tablespoons of red wine vinegar in another bowl. Let it stand for at least an hour.