Chimichurri Seasoning

Herb-forward and bright, the way chimichurri should be: parsley and oregano carrying it, garlic underneath, lemon lifting the whole thing, and aji amarillo bringing a fruity South American heat rather than a sharp one.

Ingredients: Paprika, black pepper, parsley, garlic, basil, lemon, oregano, thyme, and aji amarillo.

How to make the sauce: Stir 2 tablespoons into 1/2 cup olive oil and 2 tablespoons red wine vinegar. Let it sit 30 minutes so the herbs rehydrate, then spoon it over whatever came off the grill.

Try it on: skirt and flank steak, grilled chicken, roasted potatoes, eggs, and as a marinade.