dry chimichurri rub #2

Name: Dry Chimichurri Rub #2
Prep time: 5 min
Cuisine: Latin American
Ingredients: 1 tablespoon(s) dried parsley; 1 tablespoon(s) onion flakes, dehydrated; 1 teaspoon(s) dried oregano; 1 teaspoon(s) dehydrated minced garlic; 1 teaspoon(s) red chili flakes; 1 teaspoon(s) basil; 1 teaspoon(s) paprika; 1/2 teaspoon(s) ground bay leaf or flaked bay leaf; 1 teaspoon(s) kosher salt

6 Pinches

Kathy Lipin

Joppa, MD

Updated on Jun 22, 2018

Fresher may be better, but sad produce makes dry ingredients more desirable. From asadoargentina.com.

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prep time 5 Min

cook time

method No-Cook or Other

yield

Ingredients

1 tablespoon dried parsley
1 tablespoon onion flakes, dehydrated
1 teaspoon dried oregano
1 teaspoon dehydrated minced garlic
1 teaspoon red chili flakes
1 teaspoon basil
1 teaspoon paprika
1/2 teaspoon ground bay leaf or flaked bay leaf
1 teaspoon kosher salt

How To Make dry chimichurri rub #2

Step 1

Mix ingredients together. For a finer consistency, use a spice grinder or food processor.

Step 2

Add more salt to create a chimichurri seasoning salt. Prior to roasting or grilling, rub into meats. Use with vegetables, or sprinkle on pizza before cooking.
Step 3

Or make Chimichurri Sauce: Use 2:1:1 ratio of olive oil, vinegar, and water with the mix recipe: at first, add 2 Tbsp. of water and 2 Tbsp. of vinegar and let sit for about 15 minutes. Then add 4 Tbsp. olive oil. Play with liquid amounts until you have your perfect marinade or rub.
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