Chimichuri

spice mixture without added glutamate
Argentinian spice mix for grilled and roasted dishes, sauces, grilled meats, salad dressings and lamb.

Jasmini tip: Argentinian parsley sauce

Ingredients: 50g finely chopped parsley, 150ml olive oil, 100ml red wine vinegar, 2 tsp vegetable stock, 1 finely chopped onion, 2 finely chopped garlic cloves, 2 tsp chimichuri spice, 50ml water

Preparation: Mix all ingredients together and bring to the boil briefly. This sauce goes well with steak, grilled sausages, meatballs or can also be used to marinate spare ribs.

Ingredients: Soup seasoning (carrots, parsnips, parsley, chives, CELERY LEAVES), sea salt (15%), onion, red and green pepper flakes, cane sugar, black and white pepper, oregano, chili powder.