Prep 5 mins
Cook 0 mins
From the blog Asado Argentina. She says to rub the dry mixture into meats before grilling or roasting, use with vegetables, sprinkle over pizza before cooking, create chimichurri hamburgers or add to salads or dressings. Be creative. Below in the directions, I've given her instructions on how to make a Chimichurri Sauce from the Master Mix. This is worth the read: http://www.asadoargentina.com/chimichurri-debunking-the-myths/
- 1 tablespoon dried parsley
- 1 tablespoon dried onion flakes
- 1 teaspoon dried oregano
- 1 teaspoon dry garlic granules
- 1 teaspoon red chili pepper flakes
- 1 teaspoon dry basil
- 1 teaspoon paprika or 1 teaspoon spanish smoked paprika
- 1⁄2 teaspoon bay laurel powder (bay leaf) or 1⁄2 teaspoon flaked bay laurel leaf (bay leaf)
- 1 teaspoon salt
- Combine all ingredients together. Should you like a finer consistency, pulse a couple of times in a spice grinder.
- To Create Chimchurri Sauce:.
- To the entire Dry Master Mix, first add 2 tablespoons each of water and vinegar and allow the mix to rehydrate for about 15 minutes before adding 4 tablespoons of olive oil. Use immediately. Recipe may be increased proportionately.
We had this delicious spicy mixture with our lamb burgers last night. Excellent flavors, and just the right amount of heat! The article mentioned in the intro is definitely worth reading. Thanks for posting!