El Chori Smoky Paprika Chimichurri 228g jar — medium-spice Argentinian chimichurri, front of jar on transparent background
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El Chori chimichurri brand logo, gold 3D wordmark with a cursive 'el' script and chevron accents, on transparent background

EL CHORI: Smoky Paprika Chimichurri – 228g

Rub Hub Heat Getting Frisky — 5/11
 
 
 
 
 
 
 
 
 
 
 
BARELY
TICKLES
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PACK YA
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MELTER
NOSTRIL
NUKER
HOLY
SHIT
RISKY
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Smoky paprika chimichurri from Auntie Celina's recipe for lamb, burgers, roast spuds and pasta. Herby, tangy and rich, with a warm medium kick. The classic, after dark.
Vendor: EL CHORI
SKU: ELCHORI-SMOKY-228
Availability: Out Of Stock
Product type: Condiment
$19.00
$19.00

On Back Order More stock is on the way.You can still order now — we'll ship as soon as new stock lands.

Subtotal: $19.00

At a glance

Heat: Medium (Hub Heat 5/11) — labelled "medium spice", warm rather than fiery

Size: 228g

Origin: Made in Australia — an Argentinian family recipe

Dietary: All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label

Best on: Lamb, burgers, roast potatoes, pasta, eggs

Auntie Celina's recipe, dialled into smoke

Take El Chori's classic green chimichurri and turn its collar up. The Smoky Paprika takes that same handmade family recipe and pushes it into rich, smoky territory with paprika — deeper, bolder and warmly savoury, with a medium kick of spice and the herby, tangy base still underneath. Seriously good on just about anything.

The flavour

Fresh parsley and garlic still lead, but here they're wrapped in the warm, mellow sweetness of paprika for a smoky, savoury depth. There's a medium chilli warmth underneath — the jar says "medium spice" — enough to notice, never enough to drown the herbs.

How to cook with it

  • Pile it onto burgers, steak sandwiches or a chorizo roll.
  • Toss through roast potatoes or char-grilled veg straight off the tray.
  • Stir a spoonful through hot pasta for an instant smoky sauce.
  • Drizzle over fried or scrambled eggs for a big-flavour brekky.
  • Rogue move: baste it over chicken thighs or lamb as they come off the grill.

In the jar

A deeper, red-tinged chimichurri, oil-based and spoonable, with the warm colour and aroma of paprika running through the herbs. Made to be piled on with a heavy hand.

Ingredients & Dietary

Ingredients: Australian grown Canola Oil (non GMO), Herbs & Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Garlic, Salt (with paprika and bell pepper).

Dietary: All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar. Made in Australia. Allergens — always check the physical label.

FAQ

Is the Smoky Paprika hot? Medium — the jar says "medium spice". It's warmer than the Tangy Classic and Zesty Coriander, and milder than the Hot Jalapeño.

How's it different to the Tangy Classic? Same herby base, but deeper, smokier and spicier thanks to the paprika. The Classic is fresh, sharp and heat-free; this one's rich, smoky and warm.

Is it vegan and gluten free? It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural with no added sugar. Always check the physical label for the latest.

The Rub Smuggler's Verdict

Darryl Rubb, The Rub Smuggler

Same herby, garlicky base as the green, but turned warm and smoky with paprika and a medium kick of spice. It's made for lamb: season cutlets with Low N Slow Basics Lamb Layup Rub, grill them pink, spoon this over, and serve with crispy spuds dusted in Misty Gully Cheese Salt. A Sunday roast that went on holiday.

🏴‍☠️ Darryl's Secret: Smoky Chimi Lamb Cutlets & Crispy Spuds

Pink lamb, crunchy potatoes, red sauce everywhere.

You'll need: 12 lamb cutlets, French-trimmed; 1 tbsp lamb rub; 800g baby potatoes, halved; 2 tbsp olive oil; 5 tbsp El Chori Smoky Paprika Chimichurri.

Do this:

  1. Toss the potatoes in oil and salt and roast at 220°C for 35–40 minutes until crisp.
  2. Season the cutlets and grill over high heat for 2–3 minutes a side until the centre reaches about 57°C.
  3. Rest the cutlets 3 minutes while you toss the hot potatoes with 2 tbsp of the chimichurri.
  4. Pile the cutlets on top and spoon over the rest of the chimichurri.

Why it works: Hot potatoes soak up the oil and paprika like a sponge, so the side dish ends up as good as the lamb.

Returns Policy

We don't see many returns — but if something isn't right, get in touch and we'll work through it together. Our full returns process applies to orders within Australia, returned within 30 days of purchase in their original, unopened condition, with proof of purchase.

We're not able to offer refunds for change of mind, so please choose carefully before checking out. Clearance and run-out items are sold as final sale, and gift cards can't be returned or refunded under any circumstances. If your order arrives damaged, faulty, or isn't what you ordered, contact us with a few photos and we'll arrange the best fix.

Read our full Returns Policy for details.

Shipping

We ship across Australia and to New Zealand. Shipping within Australia is a flat rate of $10 AUD, with the option to upgrade to Express at checkout. Orders to New Zealand are calculated by weight and shown at checkout. Orders are processed within 24 hours and typically shipped the next business day.

See our full Shipping Policy for estimated delivery timeframes by region.

Questions? Email info@therubhub.com.au — we're happy to help.

El Chori Smoky Paprika Chimichurri 228g jar — medium-spice Argentinian chimichurri, front of jar on transparent background

EL CHORI: Smoky Paprika Chimichurri – 228g

$19.00

EL CHORI: Smoky Paprika Chimichurri – 228g

$19.00

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