Choripán with Chimichurri and Salsa

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

Add the diced red bell pepper, red onion, 2 tbsp of olive oil, and 1 tbsp of red wine vinegar to the tomatoes. Season well with salt and pepper and set aside.

For the Chimichurri sauce, combine the chopped parsley, pressed garlic, oregano, chili flakes, as well as the remaining olive oil (2 tbsp) and red wine vinegar (2 tbsp) in a small bowl. Ideally, let the sauce steep for 1 hour so the flavors can develop.