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