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Cilantro Blaze Salmuera

"It feels odd to tell someone not to season their food before cooking. But there are many scenarios where a saltwater solution or 'Salmuera' is a more effective technique. Argentinians are legendary for live-fire cooking, and their national sauce is chimichurri, which is technically a salmuera with oregano.

A salmuera is perfect for penetrating and covering all of the surface areas of skewers as they grill. Salmuera is also ideal for basting large cuts of meat with long cook times. You'll be amazed how well this sauce seasons your food compared to sprinkling salt beforehand."

Recipe and photos from Chef Barry Jarvis from Food Super Powers


1 cup of water

2 tablespoons kosher salt

about 1/2 jar of Cilantro Blaze

juice of 2 limes

  1. Place the water and salt in a jar and allow to dissolve.

  2. Stir in the Cilantro Blaze and lime juice.

  3. Baste over skewers, veggies, meats, and fish as they grill.


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