Dry Chimichurri Rub Recipes

DRY CHIMICHURRI RUB

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

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

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

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.