The same herbs as the Sal de Chimichurri, built on the oak-smoked salt instead of the plain one. What comes out is the closest thing this line has to a finished asado in a jar: green and bright at the front, smoke and salt behind. It was the first blend we made twice on purpose.
On anything cooked indoors that wishes it had not been: pan steaks, sheet-pan chicken, roasted cauliflower and broccoli, white beans, eggs.
Oak-smoked Patagonian sea salt, parsley, oregano, garlic, chile.
