Category: Productos
Perfecto para preparar un auténtico aliño chimichurri para la parrilla o guisos.
Ingredientes: Pimentón, perejil, orégano, ajo, cebolla, cayena y pimienta.
Sin gluten.
Modo de empleo: Mezcla 1 cucharada de especias con 6 cucharadas de aceite de oliva, 1 cucharada de vinagre de vino tinto y añade sal al gusto. Deja reposar la mezcla.
Bote de especias de 27 g.
Mixed a tablespoon into oil and vinegar for flank steak last weekend and it tasted like the chimichurri I had in Buenos Aires. The cayenne gives it a nice slow heat without overpowering the parsley. Being gluten-free is a bonus since my sister can eat it too.
Mixed a tablespoon with olive oil and vinegar for steak night and the garlic and oregano came through way stronger than the jarred stuff I used to buy. Love that it's gluten free too, since my sister can actually eat it now.
Sprinkled this dry mix straight onto grilled flank steak last weekend and the garlic and oregano came through way stronger than the jarred stuff I used to buy. Love that it's gluten free too, so my sister could actually eat it.
