El Chori Chimichurri Four Pack with four bowls of chimichurri and a carved steak at an asado grill
El Chori THE FOUR PACK

The whole range in one hit

From no spice to hot, but not too hot. Four jars of Auntie Celina's chimichurri.

All four jars, from no spice to hot.

El Chori Chimichurri Four Pack, four 228g jars
SHOP NOWShop the range
El Chori Tangy Classic Chimichurri on sliced rump steak at an Argentinian asado grill lifestyle photo

Made in AustraliaRump steak under a pile of Tangy Classic green

El Chori

Smuggled sunshine from Buenos Aires

El Chori bottles Auntie Celina's chimichurri — a family recipe carried out of Argentina and made fresh right here in Australia, handcrafted in batches with no shortcuts. The name comes from choripán, Argentina's classic street food of flame-grilled chorizo in crusty bread, topped with a heavy spoon of chimichurri.

The range is four oil-based, herb-heavy chimichurris made for piling on, not dabbing — over a grilled steak, lamb cutlets, prawns or roast veg, stirred through pasta, spooned over eggs, or loaded onto a chorizo roll.

Each jar wears its heat on the label. The Tangy Classic is the traditional green with "no spice" — parsley, red wine vinegar and a serious hit of garlic. The Zesty Coriander pushes fresh coriander forward "with a hint of spice". The Smoky Paprika turns the family green warm and smoky at "medium spice". And the Hot Jalapeño brings jalapeño and birdseye chilli — "hot, but not too hot".

All four are all natural and vegan, made from gluten-free ingredients (not certified gluten free) with no added sugar, built on Australian-grown canola oil and extra virgin olive oil.

Four chimichurris, one family recipe, made honest in Australia. Smuggled sunshine from Buenos Aires — on your plate in minutes.

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El Chori FAQs

Where is El Chori made?
El Chori is made in Australia, handcrafted in batches from an Argentinian family recipe (Auntie Celina's). The name comes from choripán, Argentina's grilled chorizo roll topped with chimichurri.
Which El Chori chimichurri should I start with?
Tangy Classic is the traditional green chimichurri and the place to start. Zesty Coriander suits seafood and corn, Smoky Paprika is made for lamb and burgers, and Hot Jalapeño is for steak, tacos and anyone who wants a kick.
How hot are El Chori chimichurris?
Each jar states its heat on the label. Tangy Classic has no spice, Zesty Coriander has a hint of spice (Hub Heat 2/11), Smoky Paprika is medium spice (Hub Heat 5/11) and Hot Jalapeño is hot, but not too hot (medium on our scale, Hub Heat 6/11).
Are El Chori chimichurris vegan and gluten free?
All four are vegan and all natural with no added sugar. They're made from gluten-free ingredients but are not certified gluten free. Always check the physical label.
How do I use chimichurri?
Spoon it generously over grilled steak, lamb, chicken, seafood or roast veg, stir it through pasta, top eggs or build a choripán. It also works as a marinade for chicken thighs and skewers.

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THE SMUGGLER'S JOURNALSmoke Signals From The DocksContraband Chronicles, cook notes and the odd secret — dispatches from wherever the tide takes Darryl.Read the Journal COOK'S NOTESRecipes, Tips & Sneaky TechniquesDry-brine tricks, glaze timing and the odd stolen technique — field notes for getting more out of every cook.Browse the Guides SITE-WIDESpot The Medallion, Get The TipKeep an eye out for Darryl's medallion across the site — every coin hides a cooking secret worth stealing.Meet the Medallions THE COMP TRAILChase The LeaderboardAussie & Kiwi comp scene standings, live — see who's smoking hottest on the trail right now.View Leaderboards MEET THE CREWWho Is The Rub Smuggler?Charming rogue, low-'n'-slow obsessive, and the reason your fridge is full of contraband flavour.Meet Darryl