Chimichurri Argentine Spice Mix

Chimichurri is a spice blend originating from Argentina, which is usually served as a sauce/marinada with grilled beef, such as a typical Argentine asado (BBQ). Occasionally it is also used as a marinade for fish or poultry or as a sauce for a tomato salad and the popular bratwurst on white bread (choripán). Chimichurri is most common in Argentine cuisine and Uruguay, but also in other Latin American countries, up to Nicaragua, it is known. Similar is the Chilean pebre (probably an Anglicism after pepper, pepper), which is not so finely crushed and can also contain coriander and tomatoes. (Source: WIKIPEDIA) Tip: mix the chimichurri thoroughly with oil, wine and vinegar until a thick emulsion forms, which should be steeped in a clear glass jar in a cool place for at least two weeks. Recommended preparation: 50 g chimichurri with 150 g olive oil, 150 g. White wine and 50 g. Mix vinegar.