Green Chimichurri Mix

• To make the Chimichurri sauce, add 1/3 cup warm water to the jar and stir to rehydrate. Then add 1/2 cup olive oil and 1/3 cup vinegar (any will do, but we prefer red wine vinegar) to the jar, stir well and serve.
• Makes approx. 1 cup of sauce and lasts for 2 weeks in the fridge.
• For a spicier sauce, add a pinch of chile flakes.

Parsley, garlic, sea salt, chiles, shallots, pepper, oregano, lemon.

Review Summary

Customers love how quickly it turns into a chimichurri that tastes close to homemade, especially with olive oil and vinegar plus a little extra garlic or chile flakes. It shines on steak, skirt steak, kabobs, chicken, shrimp, and pork, and plenty mention using it as a marinade, bread dip, or spooned over potatoes for a bright, zippy kick.

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