Chimichurri sauce is a classic Argentinian dressing, it will transform your everyday recipes into exotic and delicious meals.
It's as good dolloped onto roast potatoes or roast meat as it is on Argentinian choripan (grilled sausage sandwich). You can also use it to marinate veggies, tofu or to season a roast dinner. We encourage you to discover new delicious uses for your 'Salsa Brava' Chimichurri!
This Chimichurri is our original version, it is Mild - we like to say that it is 'family friendly' as lots of kids love it!
Main ingredients are: organic parsley, oregano, garlic, chilli, herbs and spices.
• No Preservatives
• No Additives
• Gluten Free
• Sugar Free
• No GMO
It is not often that I taste something totally unique, but this product is different from any other I have tried. It has a full herbal taste with a slight zing to it, but there is something else that adds an extra dimension of flavour. It is so enticing that I had to stop myself from eating some straight from the jar! Although it is not listed as one of the ingredients, there is a hint of citrus in the background that adds depth and works effectively with the solids. Maybe the fact that the sauce is not finely blended but rather consists of tiny pieces of vegetable and herbs gives it that extra interest.
We served it with a summer salad which included nuts and chunks of feta cheese, and was accompanied by a bowl of cooked grits. Because the grits have little flavour on their own, we added a dollop of chimichurri sauce to each serving and for good measure added some to the salad as well. For a meal that was probably quite healthy, the combined flavours were most enjoyable. We will definitely have the chimichurri jar on hand next time we have grits.
Having tried it in the salad, we then decided to see how it would go with a curried egg recipe. I hard boiled the eggs, halved them, and scooped out the yolks; but instead of mixing them with my usual curry mixture, I mashed them with some chimichurri and olive oil spread. The processed yolks were then replaced in the eggs and the dish decorated with parsley for serving. I passed them round with other hors d'oeuvres but did not say anything - I wanted to see how people would react. They loved them! I told them the secret and showed them the jar only after everyone had had a chance to sample the eggs.
It was becoming clear that this was a highly versatile product which could be used in many different ways. Over the next week I tried it on new potatoes in place of butter, as a filling to add interest to a plain omelette, and on top of poached fish in place of tartare sauce. I even tried it on a cheese and onion sandwich where I would usually add a dash of sweet pickle. We added it to some rather boring takeaway beef burgers to see if we could make them more palatable (it worked!) and mixed it with sour cream to serve as a dip. I would have tried it in more ways but by then the jar was completely empty.
My one reservation is the price. The jar is quite small; although I did my best to ration it, it was obvious that it would not last very long. I would like to see another size introduced, possibly 500g which would be just over twice the current size, at a price which is competitive. There is a place for two sizes in the range; I would buy a larger version by preference as I often prepare food for several people and I can see this sauce becoming one of my go-to choices. I really like it!
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