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Chimichurri Mix

Chimichurri is a raw sauce that is commonly served on top of grilled meats. It is native to Argentina.  This South American country is where the ethnic group of Basques settled in the 19th century. Hence, the Basque term Tximitxurri was the one responsible for its name. Tximitxurri translates to “hodgepodge” which means “a confused mixture.” Some also state that it was derived from the corrupted name Jimmy McCurry. The name either refers to the statement “give me curry” or the name of a supposed meat wholesaler. But, there is no concrete evidence to prove the corruption. Nevertheless, it has been the staple sauce of Argentina and Uruguay. It has two varieties: Verde and Rojo. Both include parsley, cilantro, and garlic. Olive oil and red wine vinegar are its major liquid components. However, the addition of saffron threads, red spices, and red peppers made the distinction.

Thus, it provides a refreshing grass taste with a pungent kick. The addition of vinegar or other acids also gives chimichurris a hint of tang. Still, it is a versatile food that can also be used as a marinade, dipping sauce, and salad dressing – besides grilled meats. 

Chimichurri Mix Trivia

  • The word chimichurri loosely translates to “che mi salsa” which means “give me condiment.” 
  • Chimichurri looks like pesto. Thus, it is commonly addressed as Argentinian pesto. However, the two have totally different flavors. 
  • Chimichurri is home to many nutrients. It is a good source of calcium, iron, carotenes, fiber, Vitamins A, C, E, and K. It can also lower your cholesterol level when garlic and olive oil is being used.

Chimichurri Mix Buying Guide

From local artisans to large supermarkets like H-E-B and Natural Grocers, chimichurri mixes are indeed easy to find in the state of Texas. Nevertheless, here are some helpful things when you opt to buy the store-bought ones:

  1. You can find chimichurri mixes in the International section of the store.
  2. Check out the sodium content or better yet, opt for no-salt-added, reduced-sodium, or low-sodium, and just add salt as you normally flavor your dishes.
  3. Go for the ones that contain organic ingredients; this is an indication that the blend has not been irradiated as this process damages the quality of your spice.
  4. Although chimichurri mixes are mostly preservative-free, double-check out the ingredients list to pick the right one.
  5. For dry mixes, pick the ones that are not lumpy as this is an indication that moisture has been penetrating the product, which means that your chimichurri seasoning is not anymore in its best quality and it’ll have a shorter shelf life for sure. 
  6. Pick the ones that are completely sealed or vacuum-sealed if possible to assure that the product hasn’t been contaminated.

Chimichurri Mix Production & Farming in Texas

As the state of Texas is home to many steakhouses, grill joints, and barbecue places, it is no wonder that southern chimichurris are also widely being produced in the state. Although some restaurants opt to buy the store-bought ones for their convenience, most of them produce their own version for freshness and distinction. Not to mention that the state is also home to local farmers who offer the freshest produce. Meanwhile, local artisans also produce homemade and scratch-made chimichurris, liquid or dry. A chimichurri seasoning mix calls for liquid ingredients like oils and acids to complete the famed sauce while the liquid ones are ready to serve. Such products can be seen at various farmers’ markets, and you’ll get close to no preservatives and the ingredients are usually organic here. You also might be able to get free samples along the way. Our Texas Real Food website is home to all Texan vendors that would love to hear from you.

Pesticides, additives, and chemicals:

Oil and acids are both major components of chimichurris. Thus, store-bought mixes don’t need an additional preservative as these two are already a natural one. Hence, as we scrutinize each brand, we’ve only found one artificial preservative:

  • Sodium Benzoate – This chemical substance acts as a preservative. It might be labeled as E211 on some products. And although it is generally classified as safe to consume, it might cause headache, hyperventilation or palpitation, or anxiety.


Commercially produced chimichurris can be bought in either liquid or dry mixes. Ready-to-serve liquid chimichurris come in glass or plastic bottles, jars, and pouches. They are also available in jugs for commercial use. On another note, chimichurri spice or seasoning mixes come spice jars, plastic containers, and plastic bags.

Enjoying Chimichurri Mix

Chimichurri is best enjoyed on top of grilled meats like asados, steaks, fish, poultry, sausages, and kebabs. It can either be used as a baste, or it can be spooned onto meats during cooking or as it rests. It also makes an amazing marinade for pork, chicken, and even vegetables. Creatively, chimichurri can serve as a salad dressing, taco sauce, pasta sauce, or sandwich spread. Furthermore, you can drizzle it over freshly-baked pizza, toast, or scrambled eggs for that extra zest!


Store-bought liquid chimichurris should be kept in the refrigerator, where it would last for about 3 months without losing its freshness. On the other hand, dry chimichurri mix or seasoning, regardless if it’s store-bought or home-blended, could last up to 2 years in a cool and dry area far from humid and hot zones like stoves, grills, and ovens. To optimize its longevity, keep the container tightly closed when not in use.

Meanwhile, freshly made chimichurris, with added liquids but without added preservatives, should be kept in a sealable and air-tight container, which is then stored in the refrigerator. There, it could last for up to a week but it’ll become less vibrant and the herbs will rapidly wilt as the day goes by. Hence, if you’re not planning to consume it soon, it’s best to store them in the freezer. Pour them on ice cube trays after mixing for easier storage and convenience. 

Make your own Chimichurri Mix:

If you are disappointed with the ingredients’ proportions of store-bought chimichurris, it’s time to make your own. This recipe will help you get started. If you want a finer consistency, you may further ground or pulverize the mixture using a food processor or spice grinder. You can use this as a meat rub or you can sprinkle some on vegetables, freshly-baked pizza, and hamburgers. And, if you’re turning this blend into a sauce, use the ratio 2:1:1. Add in 2 parts olive oil, 1 part vinegar, and 1 part water to the dry mix.

Yield: ½ cup / 8 tablespoons


  • 2 tbsp dried parsley
  • 2 tbsp onion flakes
  • 2 tsp basil
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp red chile flakes
  • 2 tsp paprika
  • 2 tsp kosher salt or sea salt
  • 1 tsp ground bay leaf


  1. Combine all ingredients in a small bowl.
  2. Using a funnel, transfer the mixture into airtight containers or spice jars with a tight-fitting lid. Store accordingly.



  • Serving Size: 1 Tablespoon, (15g)
  • Calories: 76 74
  • Carbs: 0.7g 0%
  • Sugar: 0.1g
  • Fiber: 0.4g 1%
  • Protein: 0.2g
  • Fat: 8.2g 13%
  • Saturated Fat: 1.1g 6%

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