We write when there is news, not on a schedule.
Bring a bowl of chimichurri to the table and give everyone a reason to reach for another bite. Herbs and garlic meet the tang of red wine vinegar and the richness of olive oil in a sauce made for sliced steak, grilled chicken, roasted vegetables and crusty bread. Keep the dry blend in the pantry and mix what you need for the meal.
Steak night: spoon over sliced steak just before serving. Vegetables: dress warm potatoes, grilled squash or roasted carrots. Bread: pour into a small bowl and pass it around.
This dry mix is designed to make a sauce. Explore Chimichurri Salt for a seasoned salt to sprinkle directly onto food.
Moisten the dry blend with warm water and red wine vinegar, let the herbs soften, then stir in olive oil. Spoon over cooked food or serve alongside for dipping. Exact mixing quantities will be provided with the finished blend.
Planned blend: parsley, granulated garlic, oregano, Patagonian sea salt, crushed red pepper and black pepper. Final ingredients will be confirmed before release.
Coming soon. Jar size, price and nutrition information will be confirmed before release.
Roasted potatoes, carrots and warm white beans. Three ways to bring chimichurri to the everyday table, with the sauce added after the heat.
Read the guide →
One is herbs and oil, the other is chopped fresh vegetables. What separates chimichurri from salsa criolla, and how each is used.
Read the guide →Want this one? Notify me when it is ready ↑
