Chimichurri Blend
Argentina legendary herb sauce in dry blend form. Parsley, oregano, garlic, red pepper flakes. Add olive oil and vinegar — becomes the real thing instantly.
Dried to concentrate the herb flavors then reconstitutes instantly with olive oil. Parsley and oregano lead, garlic anchors, red pepper lifts.
Brings authentic Caribbean heat and spice to any dish.
Enhances natural savory notes and adds complexity.
Creates a delicious char and smoky flavor outdoors.
Turns simple ingredients into something extraordinary.
🥩 Proteins
- Chicken
- Pork
- Seafood
- Lamb
- Tofu
🥦 Vegetables
- Bell Peppers
- Onions
- Sweet Potato
- Fish
🍚 Grains & Starches
- Rice
- Rice & Peas
- Quinoa
- Potatoes
- Plantains
🍳 Cooking Style
- Grilling
- Roasting
- Marinating
- Stir Fry
- Slow Cooking
🌍 Cuisines
- Caribbean
- Jamaican
- Tropical
- Fusion
- BBQ
A Tradition of Bold Flavor
The national sauce of Argentina and Uruguay. Never far from an asado. In South America steak without chimichurri is considered incomplete.
Spice Assistant ✦
Ask anything about Chimichurri Blend...
Coat meat or veggies with 1–2 tbsp per pound. Let sit at least 30 minutes (or overnight for deeper flavor).
Grill, bake, or pan-sear until cooked through and that authentic sear gets its authentic fire finish.
Add a squeeze of lime juice before serving to bring out the flavors.
Mix 2 tbsp blend + 3 tbsp olive oil + 1 tbsp red wine vinegar. Rest 5 min. Serve over grilled steak.
Dry blend: 18 months. Mixed sauce: refrigerate, use within 1 week.
Complete the Flavor ✦
View All →Pair these spices together for even more depth
Cooking Experiences ⭐ 4.8 (862)
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"Made the best jerk chicken I've ever had! My whole family loved it. The flavor is so authentic and bold."
"This blend is incredible. I use it on everything — chicken, shrimp, veggies. Absolutely worth every penny."