There are two types of people in the world: dry chimichurri people and fresh chimichurri people. While the fresh chimichurri might have a leg up on things like flank steak where the bright green flavors will compliment the meat, the dried chimichurri people know where to find more pungent and pronounced flavor.
Hailing from Argentina, chimichurri is a popular sauce for grilled meats. The chimichurri seasoning is mainly composed of parsley, coriander, cumin, oregano, and garlic. This chimichurri spice mix is then combined with oil and vinegar and heavily whisked into a sauce. The sauce can also be used as a marinade or the blend used as a simple rub.
Of course, like all spice blends, there is variety. Anything from tomato paste to orange zest can be added to make the chimichurri unique to the cook.
|Ingredients||Spices, salt, garlic, onion, paprika, tomatillo powder, natural flavor, citric acid.|
|Recommended Applications||Chimichurri Blend is incredibly versatile and may be used as marinade and finishing sauce as well as salad dressings. A wonderful compliment to meat, poultry, fish and vegetables.|
|Basic Preparation||Chimichurri Blend may be moistened slightly with warm water and allow to sit for 5 minutes. Once re-hydrated add extra virgin olive oil. Use as much olive oil as desired based on consistency for final application.|
|Cuisine||Argentinian, Bolivian, Brazilian, Ecuadorian, Mexican, Nicaraguan, Uruguayan|
|Shelf Life||2 years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
|Dietary Preferences||Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|