Dry Chimichurri Rub #2

Dry Chimichurri Rub #Recipe 2

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Kathy Lipin

By
@KateLi

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

From asadoargentina.com.

Rating:

☆☆☆☆☆ 0 votes

Prep:
5 Min
Method:
No-Cook or Other

Ingredients

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

How to Make Dry Chimichurri Rub #2

Step-by-Step

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

Printable Recipe Card

About Dry Chimichurri Rub #2

Course/Dish: Beef
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Latin American




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