Chimichurri seco (spice mix)
When I think of Argentine asado, my mind immediately goes to the vibrant, herbaceous punch of chimichurri. But while the wet, oil-and-vinegar-based sauce gets all the glory, the seco—the dry spice mix—is the true backbone of the flavor profile, and it’s an absolute batch hero in my kitchen. Originating from the gaucho traditions of the Argentine pampas, this dry blend was designed for portability and longevity, allowing cowboys to carry their essential seasonings on long rides without worrying about fresh herbs wilting or oil going rancid. What matters most to me about chimichurri seco is its versatility; it’s not just a rub for meats, but a phenomenal vegan seasoning when tossed with roasted root vegetables, sprinkled over grilled mushrooms, or stirred into vegan chorizo mixes. The magic lies in the balance of dried oregano, crushed red pepper flakes, garlic powder, and a touch of smoked paprika. However, the most common pitfall I see people make is using pre-ground, dusty spices that have been sitting in the pantry for years. To truly capture the essence of the pampas, you must start with whole dried oregano leaves and coarsely crush them by hand or with a mortar and pestle. Another mistake is skipping the resting period; even though it’s a dry blend, letting it sit in a sealed jar for a week allows the volatile oils from the garlic and chili powders to meld and bloom, transforming a simple mixture of powders into a deeply complex, unified seasoning. Keep it in a cool, dark place, and this jar of sunshine will elevate your plant-based cooking for months.
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 12kcal | 1g | 3g | 0g | 0g | 1g | 1g | 280mg |
| intermediate | 15kcal | 1g | 3g | 1g | 0g | 2g | 0g | 1100mg |
| expert | 45kcal | 2g | 8g | 1g | 0g | 4g | 1g | 950mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 40 gdried oregano— Rubbed between fingers before mixing to release oils
- 40 gdried parsley
- 30 ggarlic powder— Ensure it is pure powder and not garlic salt
- 30 gsweet paprika
- 15 gcrushed red pepper— Use ají molido if available for authentic Argentine flavor
- 25 gfine sea salt
- 10 gblack pepper— Freshly ground preferred
This beginner-friendly approach to chimichurri seco bypasses the time-consuming process of dehydrating and grinding fresh herbs, relying instead on high-quality pre-dried and pre-ground spices for an instant, vibrant blend. By using pantry staples like dried parsley flakes, dried oregano, and garlic powder, you achieve the classic Argentine flavor profile in minutes without specialized equipment. The key technique here is thorough blending and proper storage. Watch out for clumps in your garlic or onion powder; break these up with the back of a spoon to ensure a uniform texture that won't stick when sprinkled. Because the volatile oils in dried herbs degrade quickly when exposed to light and air, always store your finished blend in an airtight glass jar in a cool, dark cupboard. This method guarantees a confident first attempt, yielding a versatile, shelf-stable condiment that keeps its punch for months. Simply shake the jar before each use to re-distribute the spices, and sprinkle generously over steaks, roasted vegetables, or grilled chicken for an instant flavor upgrade.
Equipment
- Medium mixing bowl— glass or stainless steel to avoid retaining odors
- Fine-mesh sieve(optional)— optional but helps aerate clumpy garlic powder
- Airtight glass jar— a 16-ounce mason jar is ideal for this batch size
Method
- 1
Place the dried parsley, dried oregano, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper into the mixing bowl.
Ensure your dried herbs are relatively fresh for the brightest green color.
mixing~ 1 min - 2
Whisk the ingredients together vigorously until the color is uniform and no streaks of individual spices remain.
Use the back of a spoon to crush any stubborn clumps in the garlic or onion powder.
incorporating~ 1 min - 3
Transfer the blended spice mix into the airtight glass jar, seal tightly, and shake well to aerate.
Label the jar with the date; it will stay at peak flavor for up to six months.
storing~ 1 min
Storage times are a guide — always use your judgement and store food safely.