{"product_id":"el-chori-smoky-paprika-chimichurri-smoky-red-chimichurri-228g","title":"EL CHORI: Smoky Paprika Chimichurri – 228g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11) — labelled \"medium spice\", warm rather than fiery\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb, burgers, roast potatoes, pasta, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eAuntie Celina's recipe, dialled into smoke\u003c\/h2\u003e\n\u003cp\u003eTake 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.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh 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.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePile it onto burgers, steak sandwiches or a chorizo roll.\u003c\/li\u003e\n\u003cli\u003eToss through roast potatoes or char-grilled veg straight off the tray.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through hot pasta for an instant smoky sauce.\u003c\/li\u003e\n\u003cli\u003eDrizzle over fried or scrambled eggs for a big-flavour brekky.\u003c\/li\u003e\n\u003cli\u003eRogue move: baste it over chicken thighs or lamb as they come off the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Herbs \u0026amp; Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Garlic, Salt (with paprika and bell pepper).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Smoky Paprika hot?\u003c\/strong\u003e Medium — the jar says \"medium spice\". It's warmer than the Tangy Classic and Zesty Coriander, and milder than the Hot Jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow's it different to the Tangy Classic?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/375_present-choripan-board.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSame 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 \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-lamb-layup\"\u003eLow N Slow Basics Lamb Layup Rub\u003c\/a\u003e, grill them pink, spoon this over, and serve with crispy spuds dusted in \u003ca href=\"\/en-nz\/products\/misty-gully-cheese-salt-110g\"\u003eMisty Gully Cheese Salt\u003c\/a\u003e. A Sunday roast that went on holiday.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Chimi Lamb Cutlets \u0026amp; Crispy Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePink lamb, crunchy potatoes, red sauce everywhere.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 12 lamb cutlets, French-trimmed; 1 tbsp lamb rub; 800g baby potatoes, halved; 2 tbsp olive oil; 5 tbsp El Chori Smoky Paprika Chimichurri.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the potatoes in oil and salt and roast at 220°C for 35–40 minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eSeason the cutlets and grill over high heat for 2–3 minutes a side until the centre reaches about 57°C.\u003c\/li\u003e\n\u003cli\u003eRest the cutlets 3 minutes while you toss the hot potatoes with 2 tbsp of the chimichurri.\u003c\/li\u003e\n\u003cli\u003ePile the cutlets on top and spoon over the rest of the chimichurri.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot potatoes soak up the oil and paprika like a sponge, so the side dish ends up as good as the lamb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is El Chori Smoky Paprika Chimichurri hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. The jar says medium spice. It is warmer than the Tangy Classic and Zesty Coriander and milder than the Hot Jalapeño.\"}},{\"@type\":\"Question\",\"name\":\"How is Smoky Paprika different to the Tangy Classic?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It has the same herby base, made deeper, smokier and spicier with paprika. The Tangy Classic is fresh and heat-free.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Smoky Paprika vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44576408436778,"sku":"ELCHORI-SMOKY-228","price":19.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurrismokypaprika_b156b1a1-f7ca-4b05-b61f-c0bc645e204c.png?v=1792769048","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/el-chori-smoky-paprika-chimichurri-smoky-red-chimichurri-228g","provider":"THE RUB HUB","version":"1.0","type":"link"}