Our salt-free Chimichurri Seasoning starts low and ends on a high note. It is, initially, warm with a comfortable base of paprika and aji amarillo powder, supporting the deep umber nuance of black pepper. Then the nutty power of roasted garlic takes a turn, lending its savory aroma to this blend before the herbs start to assert themselves. Grassy and peppery parsley leads the way, followed by the gentle mint verdancy of basil and the congenial bitterness of oregano. Lemon jumps out, in the thyme and from the zest, for an entertaining finish. We blend our Chimichurri Seasoning in small batches in our facility, to provide our customers with the freshest and most flavorful product possible.

Chimichurri is an uncooked, herb-based condiment, mainly used on meats, that originated in Argentina. It is primarily used tableside, and is shared like a bowl of salsa would be. Chimichurri is a loose sauce; it is not a pesto, which binds together with nuts and cheese, and it is not a smooth ketchup or puree. It is used to dress the meat, not smother it; the combination of herbs and vinegar cut through fatty flavors of meat, bringing bright balance to an otherwise heavy dish. It’s unclear where the name came from. Some linguists say “chimichurri” is borrowed from the Basque word tximitxurri, which means “a mixture of several things in no particular order” and came about after a wave of Basque emigration in the 19th century. Others says it’s a colloquial way of saying “Jimmy’s curry”, with Jimmy being an English merchant or mercenary—sources are unclear—whose first name was hard to pronounce for native tongues.

Tips From Our Kitchen

Use our salt-free Chimichurri Seasoning wherever you want a fresh burst of flavor. Make Chimichurri Sauce and drizzle it over steak, ribs, or grilled sausage. It is also wonderful drizzled over grilled tofu. This is a mild, family-friendly seasoning blend so don’t be afraid to use it wherever you’d like an extra boost of flavor. Toss boiled potatoes in butter and Chimichurri Seasoning. Toss over toasted flatbreads. Stir into rice and beans. Make a dipping sauce for empanadas. It would be a wonderful addition to minestrone or tortellini soup. Add toward the end of cooking time; in soups, parsley can lose its flavor with too much exposure to heat. Under more direct heat, like a grill, parsley can burn.

Blended from paprika, black pepper, parsley, garlic, basil, lemon, oregano, thyme and chili powder.

Hungry for more information?

Flavorful Latin Food: More than Just Tacos and Jamaican Jerk Seasoning
Spice Cabinet 101: Getting the Most Out Of Your Dried Herbs
Spanish Spices and Herbs
Chimichurri and Its Questionable Etymology