Use this famous Argentinian mix of herbs and spices for your meat and marinades.
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.
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"!
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.
It is made of garlic, black pepper, mushrooms, onions, coriander, parsley, rosemary, and salt.
Assembled and packaged in France.
Allergen | Sulfites / Sulphites |
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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. |