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Chimichurri patagonico
Chimichurri patagonico
Discover the famous Chimichurri patagonico
Use this famous Argentinian mix of herbs and spices for your meat and marinades.
As low as
€5.00
Using Chimichurri patagonico
Intense and penetrating like a tango step, chimichurri is prepared as a sauce: mix 2 tablespoons of chimichurri with olive oil, white balsamic vinegar, or lemon juice according to your own taste. This passionately good sauce is highly recommended.
Chimichurri patagonico, a passionate mix!
Its name is said to come from a Scottish man, James C. Hurray, who imported meat to Argentina. Fond of curry, he brought some from India. His cooks, who loved his spice, kept asking him, in approximate English: "chi me churri" to say "give me curry"!
What is Chimichurri patagonico?
A mixture of herbs and spices, chimichurri patagonico is either a marinade base or a very popular accompanying sauce in Argentina, where it is used with meats on a sort of barbecue during improvised evenings, asados, a true rite of Argentinians.
What is Chimichurri patagonica made of?
It is made of garlic, black pepper, mushrooms, onions, coriander, parsley, rosemary, and salt.
Assembled and packaged in France.
| Allergen | Sulfites / Sulphites |
|---|---|
| Native country | FRANCE |
| Ingredients | parsley, garlic (SULPHITES), rosemary, mushroom, coriander, black |
| pepper, onion. | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1250 kJ / 299 kcal VN Matière grasse (fat) : 5.2 g Dont acide gras saturés (of which saturated fat) : 1 g VN Glucides (carbohydrate) : 40.8 g Dont sucres (of which sugars) : 2.6 g VN Protéines (protein) : 18.7 g Vn Sel (salt) : 0.8 g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |