Sur Chimichurri Sauce Extra Hot

Description

Sur Chimichurri Sauce Extra Hot is a bold, raw Argentine-style sauce that turns up the heat without losing the fresh, herbaceous character that makes chimichurri one of the world's great condiments. Made locally with fresh parsley, garlic, chillies, lemon juice, extra virgin olive oil, vinegar, herbs, and spices, it is a vibrant, zesty sauce that wakes up anything it touches.

This is the one for heat seekers. The chilli is front and centre — not a polite background warmth but a proper, upfront kick that builds as you eat. It is balanced by the freshness of the parsley and the bright acidity of lemon juice and vinegar, so the heat never tastes one-dimensional or punishing. Every spoonful has layers: green herbs, sharp garlic, tangy vinegar, and then the chilli hits.

Chimichurri is traditionally paired with grilled beef, and this extra hot version was made for steak. Spoon it over a freshly grilled scotch fillet or rump and watch it melt into the meat. But do not stop there — it is just as good on pork, ribs, burgers, roast vegetables, or simply mopped up with crusty bread.

For best results, take it out of the fridge before use to let it warm up a little, and give it a good stir to bring all the flavours back together before serving.

Quick Facts

• Type/Cut: Chimichurri sauce (jar)
• Key features: Extra hot chilli level, raw sauce, fresh parsley and garlic, extra virgin olive oil, locally made
• Best for: Grilled steak, BBQ meats, roast vegetables, pork, ribs, burgers, dipping sauce, marinade
• Flavour/texture: Bright, herbaceous, and fiery — fresh parsley and garlic give way to a serious chilli kick with tangy vinegar and lemon

Why You'll Love It

• Real chilli heat that builds — not a tame background note but a proper, upfront kick that chilli lovers will appreciate
• Made with fresh, raw ingredients — parsley, garlic, chillies, lemon juice, and extra virgin olive oil, not powders and extracts
• Locally made right here in the Shire — support local with a sauce that tastes like it came from someone's kitchen, not a factory
• Incredibly versatile — spoon it over steak, pork, ribs, burgers, roast vegetables, or use it as a marinade before grilling
• Brings genuine Argentine-style chimichurri flavour to your table without the need to make it from scratch

Cooking Tips

• Spoon generously over steak fresh off the grill — the residual heat warms the sauce just enough to release its aromatics without cooking out the freshness.
• Use as a marinade for beef, pork, or chicken — coat and rest for at least 30 minutes before grilling for best results.
• Always stir well before serving — the fresh herbs and garlic settle, and you want every spoonful to carry the full flavour.
• Take it out of the fridge 15 to 20 minutes before using — chimichurri is best at room temperature, not fridge cold.
• Add a spoonful to grilled vegetable skewers just before serving — the heat and herbs lift charred capsicum, zucchini, and eggplant beautifully.

Serving Ideas

• Spoon generously over a grilled grass-fed scotch fillet or rump steak and serve with crispy roast potatoes for a classic Argentine-inspired meal.
• Drizzle over grilled prawn skewers with a squeeze of lime for a fiery, zesty seafood starter that beats anything from a jar.
• Add Sur Chimichurri Sauce Extra Hot to your next order for a fiery, fresh, locally made sauce that brings genuine heat to every meal.