Walk past any dry spice stand in Argentina and you’ll have a hard time missing the adobo para pizza sitting right beside chimichurri mixes, oregano, parsley, and other common herbs & spices. For chefs or home cooks, who see no need in purchasing a commercial blend, this mixture may be custom made before or at the last minute by sprinkling here and there a few simple ingredients. Either way, adobo para pizza is the go to seasoning for adding a spicy herbal kick to pizzas when parsley, oregano, or basil just won’t cut it by themselves.

Although technically, adobo para pizza can consist of many flavorful herbs and spices, there are few ingredients that define the seasoning and, therefore, should always be present. You know, like how everyone expects their chimichurri to at least have garlic, parsley, and olive oil. These are oregano, aji molido, and pimenton dulce (sweet paprika.) After that, local favorites such as ground white/black pepper, ground laurel(bay leaf), cumin, and garlic powder are added into the equation.

Spicy Adobo Para Pizza (all of this does not need to go on one pizza)
2 tablespoons aji molido (substitute with red pepper flakes)
1 tablespoon dried oregano
1/4 teaspoon pimenton dulce (sweet paprika)
1/4 teaspoon ground laurel (bay leaf)

Mix all of the ingredients and store in an airtight container.

Oh, and if you think adobo para pizza is only for pizza, think again. This mixture is great for sauces, meats, soups, and pasta dishes. Then again, it definitely adds some nice spice to matambre a la pizza (thin flank steak, pizza-style)….

I’ve been meaning to write up a little list on the use of herbs and spices in Argentina, and I’ll get to that eventually, but aji molido came up twice about a week ago so I’ll get it out of the way first. First, there was a comment on the chimichurri recipe post and then one through e-mail; the latter a request for retailers that sell it in the U.S and I listed a couple at the end of this post.

Note: Aji molido (ground red pepper in Argentina) is also known as aji triturado (crushed red pepper) and, at times, aji picante or aji picante molido (hot pepper.) For the rest of this post I’ll just refer to it as aji molido.

(Pakistani Crushed Red Pepper Flakes Bought In U.S.)

(Aji Molido Argentino)

When I first encountered aji molido in Argentina, I noticed a much softer more moist texture, with a slightly thicker flesh, than red pepper counterparts I had seen widely available in the U.S. (See photos for comparison) The level of heat is quite mild yet tingles the tongue as much as biting into a black pepper berry. The heat more from the seeds than flakes. Maybe that’s just my scorched tongue talking. Though, it lacks in heat, is definitely made up in earthy flavor. Lightly sweet and smoky with hints of tobacco and dried fruits.

In Argentina, those who enjoy aji molido’s flavor and spice will add it to all sorts of dishes, but there are a few classics, depending on whose recipe you are looking at, where the flaky red stuff is a downright requirement. These are, but not limited to, chimichurri, empanadas, pizza, stews, sofrito, and adobos for meats. At an asado, one can often see a spicy reddish chimichurri packed with aji molido right next to the mild version.

From reading various sources, my belief is that aji molido is simply from the same peppers used for certain types of pimenton or paprika–peppers from the capsicum annuum species. I could only find one company that clearly translates aji molido as hot paprika so I’m taking their word for it. The aroma, flavor, and level of heat are practically the same. If aji molido has picante prominently resting between the two words then the mixture may consist of cayenne peppers. If so, the packaging will often state such information. As to which specific peppers are used for the general mild aji molido, I’m still looking, or I should say waiting, for a definitive answer. The Intsituto Nacional de Technologia Agropecuario (INTA,) or National Institute of Agricultural Technology, lists anaheim and jalapeños as peppers [.DOC file] used for pimenton picante (hot paprika.) For now, I’m leaning on anaheim as lead pepper for most major brands of aji molido in Argentina.**

Aji molido can be bought at:

Gaucho Gourmet
Amigo Foods

**I’ll update this article when someone replies to my inquiries.

When it comes to a simple parsley-garlic chimichurri, I’ll usually chop up a large bunch of parsley, mince some garlic, sprinkle salt and pepper, and then mix all of that with oil, vinegar, and water. The amount of garlic cloves may vary as well as the ratio of liquids–sometimes I leave out the water. After a few adjustments here and there, for taste, I’ll split the mixture in two with one getting a heavy dosage of hot pepper flakes. That’s about it. Parsley and garlic are the stars and no one else is going to steal that show–the pepper flakes hardly affect the flavor.

I’ve been going through “Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes“, by Steven Raichlen, a lot lately to gather a few ideas for recipes to use with smoking or grilling. There’s a parsley-garlic chimichurri recipe that I’ve probably passed a few hundred times but never really looked back on since day one. Nothing is wrong with it, mind you, and it’s not one of those ‘add chopped chiles to ketchup for an authentic sambal’ type recipes. This chimichurri recipe looks as authentic as any, I’ve probably seen mirrors of it in Argentina, and that’s part of the reason why I never gave so much as another glance–nothing new. Sure it is different from mine in that a little minced onion and a pinch of oregano are added to the mixture, but I’ve added those ingredients before, only in different proportions.

About a week ago, while trying to perfect my signature spice rub, all sorts of thoughts about proportions where swirling around my head while thumbing through Steven’s book. When passing the chimichurri recipe for the 436th time, I thought about trying it out with his exact proportions. Maybe this version makes one heck of a chimichurri.

Well, I made it. The outcome? Delicious. The “less is more” mantra definitely applies to the small amount of onion and oregano. Although, I did have to decrease the oil and increase the vinegar just a bit, but I’ll explain that in the recipe.

Parsley-Garlic Chimichurri
This recipe is adapted from Steven Raichlen’s Chimichurri recipe (click link for original)

1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.

If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.

Note: Not all large bunches of parsley are equal so you may have to adjust the liquids a bit. I left out a few tablespoons of oil. Also, I added an extra tablespoon of vinegar to add a little zip. Oh, and you might want to eat this on a day when you won’t have to socially interact with anyone face to face

Don’t just use this recipe as a table-side condiment, the opportunities are endless. Use as a marinade. Use when cooking fish. Use with roasted vegetables. Also, a few spoons added to a basic salad vinaigrette works wonders as well.

I have another chimichurri recipe posted here.

If you are unfamiliar with Steven Raichlen, he’s an award-winning author of numerous books, tv host, and teacher who practically lives and breathes all things related to barbecue. So much so, that he even traveled extensively around the world for four years to learn what barbecue means to everyone else.

In Argentina, refined rock salt is available in three different sizes: sal fina(fine salt), sal entrefina(semi-fine/half-refined salt), or sal gruesa(coarse salt). Kosher and harvested sea salt, in case you were wondering, are moving along at a snail’s pace in terms of rising popularity and use.

Entrefina is great to rub or sprinkle on meats before they get roasted on the parrilla. Salt manufacturers actually advertise that little fact on their packaging with “Para la Parrilla” or “Parrillera” in large font. To go a step further, they even offer the salty stuff in huge plastic shakers for use on or off the grill.

Still sitting on the fence wondering if people in Argentina really do take their barbecue seriously? Check this out.

Take your average wine bottle, without the neck, and that’s about how big this salt shaker is.

Of course, not every asador uses entrefina nor is it exclusively used on the grill. Salt is salt to some and they see no point in setting aside table salt, for example, just because entrefina’s grains are larger or that it is marketed for use on the grill. Others prefer table salt or the more coarse sal gruesa because of their crystal sizes. For me, it depends on the meat, when you sprinkle, and whether or not you baste the meat while it’s cooking away.

With chicken I prefer table salt since the outer part of the skin gets somewhat dry and crunchy while cooking. Unless there is some basting action going on, table salt dissolves just enough to create a nice “crust”–any larger grains will most likely keep their form or fall off. However, entrefina holds up well when basting. Same for most offal.

For beef, pork, and lamb, meats that have plenty of juices and fats running around, it’s entrefina all the way. Sometimes even sal gruesa, depending on the cut and how much fat there is. The larger grains act like slow time-release capsules. While the meat is cooking away for a couple hours or more, the salt slowly dissolves into the rendering fat that self bastes the meat with salty goodness.

Chimichurri performs a superb job at being a condiment, marinade, or basting sauce for grilled meats, but this zesty sauce can also add some extra zip to many other foods as well.

Chimichurri Remoulade

Mix one part chimichurri(strain some if too liquidy) to three parts mayonnaise to create a delicious remoulade for fish, crab cakes, fried potatoes, sandwiches, or whatever you enjoy remoulade with.

Marinated Olives

Drain a can or jar of olives, dump into a non-reactive bowl, cover with chimichurri, and seal with plastic wrap. After they spend a night together, enjoy! Before serving, remove olives and reserve the chimichurri as a marinade for meats.

Chimichurri-Steamed Fish

Have a favorite recipe for aluminum foil-wrapped baked fish? Swap out all of the ingredients except for the fish, of course, and liberally douse the fillets or whole fish (including the cavity) with chimichurri, wrap, and cook.

I really need to post more chimichurri recipes that are better suited for the aforementioned examples but the first recipe here, should work just fine.

**New parsley-garlic recipe added.

A few of the major companies here in Argentina that whip out salt, spices, dried herbs, and seasonings offer ready-made chimichurri dry mixes that only require the inclusion of wet ingredients to create a version of the famed sauce. Now obviously this holds nothing on good ‘ol aged chimichurri that is made with fresh vegetables, herbs, and spices but something of this sort does come in handy at times. Like say a last minute asado is planned and you’re feeling lazy and the produce at the store looks like crap or they don’t have fresh parsley. Dry mix here I come. However, if you are like me and like to experiment around with dry rubs*, this mix works wonders for many kinds of meat and fish.

*Rubs are mixtures, either wet or dry, that you rub or press well into meats or fish before cooking.

Although the commercial chimichurri dry mixes are fine, I’m not too happy with the ingredient proportions, therefore, I prefer to make my own.

Master Mix

1 Tablespoon dried parsley
1 Tablespoon dehydrated onion flakes
1 Teaspoon dried oregano
1 Teaspoon dehydrated minced garlic
1 Teaspoon red chili flakes
1 Teaspoon basil
1 Teaspoon paprika or powdered sweet pimenton
1/2 Teaspoon ground or flaked laurel (bay leaf)
1 Teaspoon salt

Once the master mix is blended together, all what remains is what you want to do with it. Want the mixture to have a finer consistency? Give it a few pulses in a spice grinder or food processor. Grind it into a powder, add more salt, and you’ll have a savory chimichurri seasoning salt. Rub it 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.

Chimichurri Sauce

Use the standard 2-1-1 part measurements of olive oil, vinegar, and water (in that order) along with the master mix to create a quick & easy chimichurri sauce. First add 2 tablespoons each of water and vinegar and allow the mix to rehydrate for about 15 minutes before adding four tablespoons of olive oil. Add more or less liquids in the proper portions to create a zingy marinade or rub.

Now I know this site focuses primarily on Argentina but I think it would be great to mix in a few surprises once in a while from the neighbors. This popular condiment, served throughout Chile, is so good that I would never forgive myself for not letting you know of its existence. I can eat pebre like a soup.

Pebre is like the distant cousin of chimichurri for it is used for all the same reasons-to accompany grilled meats. Although chimichurri improves with time, pebre is best enjoyed somewhat fresh. Needs a little time to mesh the flavors, but since cilantro is a primary ingredient, this really needs to be consumed as soon as possible for full enjoyment. Cilantro, a touchy sensitive herb, loses much of its well known pungent flavor quite quickly after use–in case you didn’t know.

If you are familiar with pico de gallo then you’ll probably notice that pebre is quite similar yet perhaps a little more saucier.

Here’s a recipe that I gleaned from a Chilean friend, yet with few minor quantity modifications. As with chimichurri, everyone has their own special recipe where some ingredients are swapped for others or proportions may vary. Scallions or green onions instead of yellow onions. Wine instead of vinegar, and so on.

2 Tomatoes; peeled and finely chopped(almost into a pulp with the juice)
1 Small Onion; minced
1 Small bunch cilantro*; finely chopped
1 chili pepper; seeded and minced (jalapeño, serrano, etc)
Juice of one lemon
1 Tablespoon vinegar
1 Tablespoon water
1 Tablespoon olive oil
Salt to taste
1 Tablespoon chili paste** (optional)

Mix all of the ingredients into a bowl. Allow to sit for at least an hour. Use within a day for maximum flavor.

*Cilantro is a wonderful herb yet many are turned off by it. Has a soap-perfume smell or taste they say. If they don’t like it, too bad, more of this tasty sauce for those who do. Mess around with the quantities to your liking.

**Sold throughout Chile and Argentina, Knorr’s Aji Picante is the chili paste of choice for some versions of pebre. If you can’t find Knorr’s, just substitute with Sriracha (or any thick spicy red chili sauce) although it may add a stronger taste.

One day, long ago, I was told that someone “is bringing over some barbecued chicken from Decatur. It’s the best.” About an hour later, two barbecued chickens arrived with little containers of white sauce. Being the young naive person that I was (probably still am I guess), barbecue sauce from a barbecue joint, to me, was red–thick or thin. My views would change after that day. “Pour it over your chicken or dip a piece into it, either way you have to eat the chicken with the sauce,” I was told. My pinky finger went immediately into the container to see just how good this sauce really was. Slightly sweet, tangy, and creamy. The perfect balance of flavors. Heh, like those were the words that entered my mind. No, I was thinking “Damn, this $#!@ is good!” To keep from slugging down white sauce shooters, I quickly dumped it on my chicken. The chicken alone was great–tender, juicy, and smoky. Along with the sauce, I agreed with everyone else who told me that this was some of the best barbecued chicken they ever tried. Big Bob Gibson Barbecue in Decatur, Alabama. I never got around to trying their ribs as I look back. The chicken was just too damn good.

Those were the days. Anyway, I’ve been blessed to have a local parrilla take-out joint that offers a killer white sauce for their own barbecued chicken. While Gibson’s is vinegary and mildly sweet, Pom Pom’s sauce is quite tart and lemony with the inclusion of tarragon. Granted their chicken doesn’t hold a candle to ‘ol Gibson’s but no 30 minute drive each way is needed to grab a good bird or two. The sauce and chicken pair well but on some occasions the breast meat can be a bit dry. Nonetheless the place is great for a quick barbecue fix when you don’t want the hassle, nor have the time, to build up a fire on the parrilla.

Want to give these sauces a try? Good. No need to baste or marinate with them, just season the chicken with salt and pepper and when ready to serve, dump the sauce liberally all over. But don’t pour all of it, make sure to set some aside as a dipping sauce.

Various versions of Big Bob’s recipe can be found all over the place. I’ve tried many of them and they work great. Problem is, I tried them after I moved out of Alabama and can’t really compare which one is closer to the original.

Here’s a great one that I like: Big Bob Gibson’s White Barbecue Sauce

As for Pom Pom, they won’t give me the recipe but I’ve been trying to nail it down. I’m getting close, and what I’ve brewed up so far works wonders.

1/2 cup mayonnaise
1/3 cup Freshly squeezed lemon juice*
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon sugar
2 teaspoon tarragon

*If you don’t want it as sour, add 4 tablespoons lemon juice and 1 tablespoon water

Stir mayonnaise until creamy. Slowly add lemon juice while mixing to prevent mayo lumps. Add the remaining ingredients and mix well. Let stand in the refrigerator for 1 hour then stir mixture before using.

Since each of the above sauces each have their own great properties (the tarragon really works wonders), I’ve mashed up the two in order create my own version. I’m still playing with it so I’ll be sure to update this page when that happens.

Asado Argentina’s White Barbecue Sauce

1 cup mayonnaise
1/2 cup apple cider vinegar
1/2 cup fresh lemon juice
2 tablespoon water
2 tablespoon sugar
2 teaspoon tarragon
1 teaspoon salt
1 teaspoon pepper

Mix all of the ingredients together and allow to rest for at least one hour in the refrigerator.

Salmuera (brine) is a fantastic, yet overly simple, concoction to use as a basting sauce (previously mentioned in the simple adobos post). I’ve said before that salt is largely the only seasoning used on barbecued meats in Argentina. Salmuera stays in line with that tradition yet also includes the added benefit of keeping meats that require lengthy cooking times from drying out. If you want to go one step further, you can introduce a little extra zing by adding one or two of your favorite herbs, spices, fruit peels/zest, or even chile peppers.

Do you salt the meat beforehand if you are going to use salmuera? Some people do but I usually don’t-depends on the meat. You can always add salt later. Once again, this is one of those things that is best left up to you and what works out best.

A friend introduced me to this delicious salmuera con ajo (garlic brine) some time ago and I must say that it has become quite a favorite to use on asado de tira (cross cut strips of ribs). The salt breaks down the piquancy punch that garlic likes to throw at our tongues. The end result is a subtle salty garlic touch that mildly accompanies the flavor of the meat instead of overpowering it.

1 Cup Water
4 cloves garlic, minced (more if you really love garlic)
1-3 Tablespoons course salt (the amount of salt depends on your taste and usage)

Let it sit for an hour at room temperature before use. Brush or spoon over the meat a few times on each side while cooking. I prefer using a spoon in order to get a good distribution of those garlic chunks and brine.

If you want to bring out the flavor or essence of ingredients (a must for dried herbs and fruit peels/zest), heat the salmuera in a sauce pan up to a point when it is just about to boil. Then remove from the burner, add the ingredients, and allow to cool.

I could write a simple note saying this is a quick and easy sauce to prepare, here’s the recipe, but I won’t. Don’t worry. I promise this will be brief.

First let’s take a look at the word criolla. The term is widely used throughout Latin America. To sum it up, remember I’m trying to keep this brief, the term refers to those of European descent born in a foreign land; mainly the Americas, however other parts of the world too. A rough translation of criollo is creole. Creole is widely used to reflect the cultures and cuisines of the Caribbean and Louisiana, for example, that are based on influences of European, particularly French descendants. If you are familiar with Louisiana creole cuisine, you’ll notice that the ingredients and methods of preparation of salsa criolla in Argentina are not at all different.

Now that that is covered, in Argentina, back in the day, criollos were known as those who were born within the country but of Spanish descent. Also, native cuisine, based on past European influences, is known in Argentina as comida criolla.

History lesson over, let’s go back to the sauce. Salsa criolla, can be used as a condiment for meats at an asado. A popular version is known as salsa criolla crudo. Crudo means uncooked or raw and therefore all of the ingredients are just mixed together and served. Although, some versions call for the light cooking of onions and garlic before the remaining ingredients are added. I could go into the uses for using salsa criolla in cooking but remember this is all about asado. As with chimichurri and other recipes, everyone has their own variation. However, it is often agreed upon that the essential ingredients are onion, sweet peppers such as green and/or red, tomatoes and salt.

Here is my favorite version.

1 Onion; finely chopped
1 Sweet Red Pepper; finely chopped (Red Bell or Pimento)
1 Green Bell Pepper; finely chopped
1 Tomato; seeded and finely chopped
1 clove garlic; finely minced
1 Tablespoon flat-leaf parsley; finely chopped
1/2 cup Olive Oil
1/4 cup Red wine vinegar
salt and pepper to taste

Mix all of the ingredients together and serve. I enjoy this sauce as fresh as possible but if you would like to let the ingredients steep for a while then go for it.