Chimichurri Seasoning

No Salt, No Sugar, No Preservatives

$12.00 USD

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Fifteen minutes in red wine vinegar turns this into the green, garlicky sauce you spoon over grilled steak. Stir three tablespoons of the blend into two tablespoons of vinegar, let the herbs drink it up, then whisk in olive oil. It goes on steak, chicken, pork, shrimp, fried eggs, roasted potatoes, and charred cauliflower. Use it dry as a rub too, worked straight onto meat before it hits the grill.

Parsley and Mediterranean oregano carry the herb backbone, with garlic, onion, thyme, and lemon peel behind them for brightness. Smoked paprika gives it the warmer, sweeter character of the red style (chimichurri rojo), and Tellicherry black pepper sharpens the finish. The Peruvian yellow chili aji amarillo is here for its fruit rather than its fire. It tastes of passion fruit and dried apricot, and we keep the blend mild.

Chimichurri belongs to the open-fire barbecue of the Argentine plains (asado), where it is often the only condiment on the table. One story traces the name to the Basque word tximitxurri, roughly "a mixture of several things in no particular order." That suits a jar of ten dried herbs and spices. We blend ours in small batches in Portland with no salt, so you set the salinity yourself.

Salt-free blend. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Common Questions

How do I turn this into chimichurri sauce?

Stir 3 tablespoons of the blend into 2 tablespoons of red wine vinegar and let it sit for 15 minutes. The dried herbs need that time to soften and open up. Then whisk in about a quarter cup of olive oil and salt to taste. It keeps in the fridge for several days and tastes better on the second day.

How hot is it?

Mild. There are two chilies in the blend, so the ingredient list reads hotter than the jar tastes. The red pepper flakes bring gentle warmth, and the aji amarillo is carried at a level where you taste its fruit rather than its heat.

Is this traditional Argentine chimichurri?

It is the dried pantry version, and we would rather say so plainly. The classic green sauce is fresh parsley chopped by hand with oregano, garlic, oil, vinegar, and chili. Ours leans toward the red style with smoked paprika, and the Peruvian aji amarillo is our own addition. Same job on the plate, a different route to it.

Do I need to add salt?

Yes, to taste. The blend is salt-free by design, and chimichurri usually lands on meat that has already been seasoned, so salting at the end keeps the two from doubling up. Adding it after the oil also lets you taste as you go.

What else does it go on?

Fried eggs, roasted potatoes, cauliflower, grain bowls, shrimp, and grilled chicken all take it well. Work it into softened butter for a finishing butter on steak or corn. As a dry rub, coat the meat and let it sit an hour before cooking. For a foundational all-purpose rub rather than a finishing sauce, that is the job Adobo Seasoning does.