Chimichurri originates from Argentina/Uruguay and is popularly made with fresh ingredients and used as a cooking sauce. Get the zesty zing of Chimichurri with the convenience of a spice blend by simply mixing 2-3 teaspoons of Chimichurri in a balsamic vinaigrette (or olive oil and lemon juice) and allow the flavours to infuse for an hour or two.
Chimichurri is popularly used as a meat rub for grills, roasts and barbeques, try the recipe ideas below for the easy, all season flavour of Chimichurri.
Dry rub over beef (perfect on the "Butcher's Choice" of Point Steak), refrigerate for 2-8 hours to allow the flavours to penetrate, then bring to room temperature and roast.
Try Chimichurri as a seasoning sprinkled over meaty fish like conger eel, monkfish, mackerel or halibut.
A wonderful meat marinade can be made by mixing 3-4 teaspoons of Chimichurri rub with 3 tablespoons of red wine in a ½ cup of olive oil.
Enjoy an omelette? A sprinkle of Chimichurri and plenty of cheese will delight your taste buds.
Ingredients Oregano, Basil, Parsley, Thyme, Pink Himalayan Salt, Black Pepper, Savoury, Oak Smoked Paprika, Garlic, Red Pepper Flakes, Tomato Flakes. Our Chimichurri Dry Rub is produced with herbs and spices from more than one country, then blended here in Devon, UK.
Allergy Advice Cannot guarantee free of allergens.
Storage Over time the essential oils, aromatics and colour of your herbs will fade and the flavours change. Keep for up to 2 years in cool, dark, dry conditions in an airtight container. Please use by the BB4 date on your package.
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