EL CHORI: Hot Jalapeño Chimichurri – 228g

For the table that always asks for more heat

The hottest jar in the El Chori range — same Auntie Celina base, same proper garlic and vinegar backbone, loaded with fresh jalapeño and birdseye chilli. The label calls it "hot, but not too hot", and that's spot on: real heat that lingers, without flattening the herbs. Built for the cooks who reckon chimichurri should fight back a little.

The flavour

Parsley and garlic still lead, but jalapeño and birdseye chilli push straight through the middle, backed by vinegar and a base of canola and extra virgin olive oil. Herby and tangy up front, with a chilli warmth that builds through the finish.

How to cook with it

• Spoon over a grilled steak or a rack of lamb ribs.
• Stir into burger mince or spoon on top once it's off the grill.
• Pile onto tacos, nachos or a loaded hot dog.
• Toss through grilled chicken thighs or a bean salad.
• Rogue move: whisk into mayo for a fiery chimichurri aioli.

In the jar

A loose, oil-based sauce with visible flecks of chilli, jalapeño and garlic. Pourable and generous by design — the heat builds the more you use.

Ingredients & Dietary

Ingredients: Australian grown Canola Oil (non GMO), Herbs & Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Jalapeño, Birdseye Chillies, Garlic, Salt, Pepper.

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

FAQ

How hot is the Hot Jalapeño? The hottest in the range — the jar says "hot, but not too hot". Real jalapeño and birdseye heat that builds as you eat, but it's a crowd-pleasing hot, not a dare.

What should I put it on? Steak and burgers are the classic match, but it's just as good on tacos, grilled chicken and nachos.

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, no added sugar and no preservatives. Always check the physical label for the latest.

The Rub Smuggler's Verdict

Parsley and garlic carrying a proper jalapeño-and-birdseye sting — chimichurri with its sleeves rolled up. Rub chicken thighs with Black Market Magic Mex, marinate them in this overnight, grill them hard, then drizzle BBQ Mafia Smoky Hot Honey over the top. Sweet, sharp and fiery in one bite. I keep a spare jar below decks.