Chimichurri is a hand-blended mixture of sea salt, parsley, garlic, onion, smoked paprika, oregano, cilantro, cumin, tomatillo powder, vinegar powder, black pepper, basil, bay leaves and citric acid. Chimmichurri is typically used to season grilled meat but makes a delightful dip or complement for vegetables. It is originally from Argentina but is also used in Uruguay,net Southern Brazil, Bolivia, and in countries as far north as Nicaragua, Ecuador, Colombia and Mexico.
The Argentine gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" (give me condiment) or "give me curry".
Chimichurri Blend is incredibly versatile and may be used as marinade and finishing sauce as well as salad dressings. A wonderful complement to meat, poultry, fish and vegetables.
Slightly moisten Chimichurri blend with warm water (just enough to cover amount used without having any excess moisture) allow to sit for 5 minutes to rehydrate the dry herbs, add extra virgin olive to the desired consistency based on final application.
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