Mixture of spices and herbs to make our version of the typical chimichurri from Argentina or Uruguay in 25g format
And why not ? It is about taking products that are closest to us and that are from our gastronomy and natural habitat and creating a mixture that, mixed with oil and vinegar, serves to dip meat such as beef or pork made on the grill or embers.
A Mediterranean style barbecue
Oregano, thyme, tarragon, parsley, savory, chili flakes and cumin powder
