Best Dry Chimichurri Recipes
DRY CHIMICHURRI RUB
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.
Provided by Andrew Schloss
Categories Herb No-Cook Vegetarian Quick & Easy Spice Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 10
Steps:
- Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
- * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
DRY CHIMICHURRI MASTER MIX/RUB
From the blog Asado Argentina. She says to rub the dry mixture into meats before grilling or roasting, use with vegetables, sprinkle over pizza before cooking, create chimichurri hamburgers or add to salads or dressings. Be creative. Below in the directions, I've given her instructions on how to make a Chimichurri Sauce from the Master Mix. This is worth the read: http://www.asadoargentina.com/chimichurri-debunking-the-myths/
Provided by gailanng
Categories South American
Time 5m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients together. Should you like a finer consistency, pulse a couple of times in a spice grinder.
- To Create Chimchurri Sauce:.
- To the entire Dry Master Mix, first add 2 tablespoons each of water and vinegar and allow the mix to rehydrate for about 15 minutes before adding 4 tablespoons of olive oil. Use immediately. Recipe may be increased proportionately.
DRY CHIMICHURRI RUB
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves- not powdered or ground. SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar. This recipe is courtesy of Bon Appetit Magazine, January 2008.
Provided by Juenessa
Categories Low Cholesterol
Time 5m
Yield 3/4 cup
Number Of Ingredients 10
Steps:
- Whisk all ingredients in medium bowl.
- Transfer to airtight container.
- DO AHEAD: Can be made 1 month ahead.
- Store at room temperature.
DRY CHIMICHURRI RUB #2
Fresher may be better, but sad produce makes dry ingredients more desirable. From asadoargentina.com.
Provided by Kathy Lipin
Categories Beef
Time 5m
Number Of Ingredients 9
Steps:
- 1. Mix ingredients together. For a finer consistency, use a spice grinder or food processor.
- 2. Add more salt to create a chimichurri seasoning salt. Prior to roasting or grilling, rub into meats. Use with vegetables, or sprinkle on pizza before cooking.
- 3. Or make Chimichurri Sauce: Use 2:1:1 ratio of olive oil, vinegar, and water with the mix recipe: at first, add 2 Tbsp. of water and 2 Tbsp. of vinegar and let sit for about 15 minutes. Then add 4 Tbsp. olive oil. Play with liquid amounts until you have your perfect marinade or rub.
DRY CHIMICHURRI SPICE RUB
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.
Provided by Andrew Schloss
Categories Herb No-Cook Vegetarian Quick & Easy Spice Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 10
Steps:
- Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature. * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
DRY CHIMICHURRI RUB
Adapted from Andrew Schloss in Dec. 2007 Bon Appetit. Argentines would mix with oil and vinegar to sauce grilled meats. Use dried herb leaves if you can - not powdered or ground. Uses: Rub all over a roast or steak-type fish before cooking; mix 1/4 c. rub mix with 1/2 c. olive oil and 3 Tbsp red wine vinegar to marinate a roast chicken. Makes enough for two 2.5-lb. tri-tip roasts. Try one medium chunk of mesquite and 4 small chunks of pecan-smoke 1.25 hrs @225 for Med Rare (137F internal temperature).
Provided by Kathy Lipin @KateLi
Categories Rubs
Number Of Ingredients 9
Steps:
- Put all ingredients in an airtight container, and shake to mix.
- NOTE: This can be made 1 month ahead. Store at room temperature. You will love this, you won't be sorry.
- Makes about 3/4 cup.
DRY CHIMICHURRI
Number Of Ingredients 10
Steps:
- Place all the ingredients, including 1/2 teaspoon each salt and pepper, in a mixing bowl and whisk to mix. Taste for seasoning, adding salt and pepper as necessary. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.Makes about 3/4 cup
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