Chimichurri

Mix 1 tbsp of "Don’t cry for me, Argentina!" with 1 tbsp of lukewarm water and let it soak for 2–3 minutes.

Stir in 3 tbsp olive oil and 1 tbsp red wine or red wine vinegar until you have a smooth, slightly fluid sauce.

Fold in finely chopped fresh herbs (such as parsley, oregano), onion, garlic, and/or chili.

Taste and adjust with a little extra oil or acid if needed. (Salt is usually unnecessary – depending on the seasoning blend.)

Let it rest at room temperature for 5–10 minutes.

Serve as a steak sauce or with vegetables, grilled cheese, fish, or poultry.
For a marinade, coat meat, fish, or vegetables 30–60 minutes before grilling.
Alternatively, use as a dry rub by applying directly (without oil or acid).

Covered with a little extra olive oil, it will keep in the refrigerator for 2–3 days. Stir briefly before serving.