{"id":681958,"date":"2024-03-11T05:01:00","date_gmt":"2024-03-11T05:01:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=681958"},"modified":"2024-03-11T16:32:18","modified_gmt":"2024-03-11T16:32:18","slug":"new-tracklements-special-edition-chimichurri-chilli-relish-vegan-gluten-free","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/new-tracklements-special-edition-chimichurri-chilli-relish-vegan-gluten-free\/","title":{"rendered":"NEW TRACKLEMENTS \/ SPECIAL EDITION CHIMICHURRI CHILLI RELISH \/ VEGAN & GLUTEN FREE"},"content":{"rendered":"

NEW TRACKLEMENTS \/ SPECIAL EDITION CHIMICHURRI CHILLI RELISH \/ VEGAN & GLUTEN FREE<\/strong><\/p>\n

The latest addition to the Tracklements range of artisan condiments is the NEW Special Edition Chimichurri Chilli Relish. A popular, green sauce originating from Argentina and Uruguay, this is a veritable flavour fiesta of coriander, oregano, parsley, garlic and lemon juice. And as if that\u2019s not enough, Bird\u2019s Eye Chillies are slipped in to get the party started on pretty much everything this cheeky relish touches.<\/p>\n

Traditionalists may say it should be reserved for complementing the richness of churrasco – grilled or barbecued meat – but, in our opinion, it deserves a seat at any table.<\/p>\n

All at once aromatic, herby, citrusy, tart and garlicky with a chilli kick, this versatile relish makes a wonderful addition to a variety of dishes, as well as an excellent cooking ingredient and table condiment. When does its goodness end?<\/p>\n

It doesn\u2019t.<\/strong><\/p>\n

Chimichurri Chilli Relish gives an herbaceous kick both spooned on to barbecued steak and drizzled over chicken, fish and mixed veg (oven or fire prepped). It\u2019s an exciting dipper for a double-fried chunky chip, lays back to be lauded in a grilled halloumi wrap, and satisfies all lovers of a Sunday roast leftovers sandwich. It also makes an elaborate foil for ceviche and adds a burst of fresh zesty flavour to sliced tomatoes or liberally spread (don\u2019t be shy) on warm bruschetta.<\/p>\n

It won\u2019t be around for long, so get it while it\u2019s hot!<\/strong><\/p>\n

Back in 1970, William Tullberg made the first British wholegrain mustard. 50 years on William\u2019s son, Guy, carries on his legacy. However, that one mustard has matured into eight varieties and over 40 award-winning chutneys, relishes and sauces.<\/p>\n

A store cupboard hero for both celebrity chefs and home cooks, the range is still handmade in the green heart of Wiltshire, abiding to traditional recipes, with an underpinning principle to buy the best quality ingredients sourced locally wherever possible to ensure the products taste as good as, if not better than, homemade.<\/p>\n

B Corp accredited Tracklements believe in business as a force for good, protecting the environment as they go. They\u2019re committed to make the most planet-friendly condiments you can buy minimising their environmental footprint through using recyclable packaging, their own water treatment facility, and over 10,000 square feet of solar panels, supplemented by 100% renewable electricity generated by wind and\/or hydro assets. And they don\u2019t shy away from wonky veg either!<\/p>\n

Tracklements Special Edition Chimichurri Chilli Relish RRP \u00a34.10 for 170g, is available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk<\/a><\/span><\/span>.<\/p>\n

@tracklements #tastytracklements #LifeandSoulofthePantry<\/p>\n","protected":false},"excerpt":{"rendered":"

NEW TRACKLEMENTS \/ SPECIAL EDITION CHIMICHURRI CHILLI RELISH \/ VEGAN & GLUTEN FREE The latest addition to the Tracklements range of artisan condiments is the NEW Special Edition Chimichurri Chilli Relish. A popular, green sauce originating from Argentina and Uruguay, this is a veritable flavour fiesta of coriander, oregano, parsley, garlic and lemon juice. And […]<\/p>\n","protected":false},"author":5,"featured_media":681959,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-681958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/681958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=681958"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/681958\/revisions"}],"predecessor-version":[{"id":681977,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/681958\/revisions\/681977"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/681959"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=681958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=681958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=681958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}