Chimichurri is a ubiquitous Argentinian sauce that is found as a table condiment throughout the country (as well as in Uruguay, Nicaragua and sometimes in other parts of South America). It’s primarily used as a marinade and sauce for Argentinian barbeque (carne asada), but is versatile enough and delicious enough to work well as an all-purpose condiment for meats, vegetables, sandwiches and just about anything else.
Chimichurri is often made with fresh herbs and vegetables, but our dry mixture works just as well, we think, and it’s a lot more convenient. It’s a blend of oregano, parsley, thyme, smoked paprika, onion, garlic, sea salt, red bell peppers, red chile flakes and bay leaves.
To make a sauce/marinade, you’ll need 2 parts olive oil, 1 part red wine vinegar, 1 part water and 1 part Chimichurri. Mix the spice blend with the water and vinegar in a bowl and let the herbs soften for 15 minutes. Then stir in the oil.
Ingredients: oregano, parsley, thyme, sea salt, smoked paprika, onion, garlic, red pepper, red chile flakes, bay leaves.