- To make the Chimichurri sauce, add 1/3 cup warm water to the jar and stir to rehydrate. Then add 1/2 cup olive oil and 1/3 cup red wine vinegar to the jar, stir well and serve.
- For a spicier sauce, add a pinch of chile flakes.
- Makes approx. 1 cup and lasts for 2 weeks in the fridge.
Parsley, garlic, sea salt, chiles, shallots, pepper, oregano, lemon.
Review Summary
Customers love how quickly it turns into a chimichurri that tastes close to homemade, especially with olive oil and vinegar plus a little extra garlic or chile flakes. It shines on steak, skirt steak, kabobs, chicken, shrimp, and pork, and plenty mention using it as a marinade, bread dip, or spooned over potatoes for a bright, zippy kick.
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