Chimichurri patagonico

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.