Chimichurri is found throughout South America, but the first time I tried it was at a market in Cusco, Peru. Made with a mixture of spices, herbs, and oil I was instantly hooked. From the market in Cusco, I ventured further abroad in South America adopting different ways to make this spice until I found, at last, the perfect Chimichurri.
The best use for the Chimichurri spice is for BBQ. Make as a marinate with brown sugar and oil or simply add it as a rub on meats. The smoky herbal properties are also great to spice up soups and even baked vegetables. Chimichurri goes great in ground meats as well, perfect for sausage or burgers! Enjoy a taste of South America and take in the Andean odyssey.
Ingredients: Parsley, Oregano, Thyme, Salt, Smoked Paprika, Onion, Garlic, Red Pepper Flakes, Black Pepper