Sur Chimichurri Hot

Description

Sur Chimichurri Hot is the middle ground in the Sur chimichurri range — bolder than the mild but not as fiery as the extra hot. Made locally with fresh parsley, garlic, chillies, lemon juice, extra virgin olive oil, vinegar, herbs, and spices, it delivers the fresh, herbaceous soul of Argentine chimichurri with a confident chilli warmth that makes itself known without dominating.

The parsley and garlic lead the charge — fresh, green, and aromatic — supported by the richness of extra virgin olive oil and the sharp, tangy lift of lemon juice and vinegar. The chilli sits just behind them, adding a warm, steady heat that builds as you eat but never crosses into punishing territory. It is balanced, vibrant, and endlessly usable.

This is the go-to chimichurri for anyone who wants more than mild but does not need the full fire of the extra hot. It is brilliant on grilled steak, pork, and chicken, and just as good as a marinade before cooking or a dipping sauce at the table. A sauce with enough heat to be interesting but enough balance to be versatile.

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

Quick Facts

• Type/Cut: Chimichurri sauce (jar)
• Key features: Hot chilli level, raw sauce, fresh parsley and garlic, extra virgin olive oil, locally made
• Best for: Grilled steak, BBQ meats, roast vegetables, pork, chicken, burgers, dipping sauce, marinade
• Flavour/texture: Fresh and herbaceous with a bold chilli warmth — parsley and garlic shine, lemon and vinegar add tang, chilli builds steadily

Why You'll Love It

• The perfect middle ground — bold chilli warmth with real presence, balanced by fresh herbs so the heat never overwhelms
• 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
• Incredibly versatile — spoon it over steak, use it as a marinade, or serve it as a dipping sauce at the table
• Brings genuine Argentine-style chimichurri to your table with the heat level that suits most palates

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 at its best at room temperature, not fridge cold.
• Drizzle over grilled chorizo and crusty bread for a quick, vibrant starter that needs nothing else on the plate.

Serving Ideas

• Spoon over a grilled grass-fed rump steak with crispy roast potatoes and a simple green salad for a classic steakhouse meal with a South American twist.
• Toss through warm roasted sweet potato and chickpeas with crumbled feta for a vibrant, herb-packed vegetarian side dish.
• Add Sur Chimichurri Hot to your next order for a bold, fresh, locally made sauce that brings proper chilli warmth to every meal.