Roasted potatoes
Roast until the edges brown. Add a light pinch of the blend while the potatoes are hot, then toss and taste before adding more.
Gaucho Provisions · Sal de Chimichurri
Chimichurri Salt
Herbs, garlic and a little chile. A finishing pinch for your next great meal.
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Argentine flavor. Everyday ease.
A little pinch.
Big Argentine flavor.
Bring the herbs and garlic of chimichurri to a sizzling steak, a tray of golden potatoes or tomatoes still warm from the garden. Patagonian sea salt carries oregano, parsley, garlic and a touch of chile in one easy sprinkle.
Keep it beside the stove. Pass it around the table. It’s the finishing touch that makes a simple meal worth lingering over.
Three places to start
Off the grill
Sprinkle over steak, chicken or fish as it rests. Start lightly if you salted the food before cooking.
Vegetables
Finish warm carrots or grilled squash with a little olive oil and a pinch of the blend. It also belongs on sliced tomatoes and buttered corn.
Photographed in our kitchen
Start with a fried egg
Fry an egg in a little oil. While the yolk is still soft, sprinkle a small pinch over the top. The herbs stay green and the salt crystals sit on the yolk instead of disappearing into it.
It is the quickest way to taste what the blend does, and the cheapest.
What’s in the pinch
Sea salt. Herbs. Garlic. Chile.
Patagonian sea salt brings the seasoning, oregano and parsley bring the herbs, and garlic and chile round it out. All the ingredients have a job.
Use it as a seasoned salt: start with a light pinch, taste, then add more if you want it. For a fresh finish, pair with a drizzle of olive oil and a squeeze of lemon.
Make room beside the stove
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More from the kitchen
Original product photography by Gaucho Provisions.