JIMMY CHIMICHURRI: Hot – 200g

Chimichurri with the safety off

Same fresh, garlicky green sauce that runs the Argentinian asado — but this one's been handed a fistful of chilli. Made by a Byron Bay asador, the Hot keeps every bit of the herby character and stacks a genuine, building heat on top. For the cook who thinks their steak sauce should fight back.

The flavour

Parsley, garlic and oregano still lead, fresh and aromatic, with red wine vinegar cutting through underneath. Then the chilli flakes land — a warm, spreading heat that builds with every spoonful rather than blowing the herbs off the plate. Bold, tangy and properly spicy.

How to cook with it

• Spoon it over a charred, rested steak or picanha when you want heat and freshness in the same bite.
• Pile it onto grilled chorizo or sausages straight off the coals.
• Spoon into tacos or over grilled chicken for an instant lift.
• Stir a little through scrambled eggs or a breakfast roll for a serious wake-up (rogue, but excellent).
• Marinate lamb or beef overnight, then grill hard for a herby, chilli-kissed crust.

In the jar

A vivid-green herb sauce shot through with flecks of red chilli — loose, oily and spoonable, with the heat visible before you even taste it. Stir before serving.

Ingredients & Dietary

Ingredients: Parsley, garlic, oregano, chilli flakes, salt, pepper, sunflower oil, red wine vinegar.

Dietary: No gluten or animal-derived ingredients are listed, so it suits plant-based eating — always check the physical label.

The Rub Smuggler's Verdict

Same fresh chimi, but this one bites back. Rub the steak with Butchers Axe Ranger Red first — a sweet, mild bark that lets the chilli lead — then finish with this. Building a low-and-slow plate? A splash of Danny Balboas Fight Sauce keeps the smoky-tomato tang rolling underneath. A little goes a long way here; taste as you go.

FAQ

How hot is the Hot Chimichurri? It's a proper, building chilli heat — noticeably spicy, but balanced so the fresh parsley and garlic still come through. If you'd rather keep it gentle, go the Classic.

What do you use it on? Grilled and charred meat loves it — steak, chorizo, sausages, chicken — plus tacos, eggs and anywhere you'd want fresh herbs with heat.

Is it gluten free and vegan? No gluten or animal-derived ingredients are listed, so it suits both — always check the physical label.

Where is it made? Made in Australia in Byron Bay, NSW, by an Argentinian asador.