In the land of the tango, one sauce is king. Chimichurri, a permanent fixture on the Argentine table, is like pesto that took a walk on the wild side. Green, herbal, garlicky, a perfect blend of heat and tang, its natural habitat is next to the grill. But Elvio and family's "gaucho" (cowboy style) "chimi" Tastes. Good. On. Everything. Transform vegetables, potatoes, grains, and bread. Slather it on your favorite cooked protein—eggs, cheese, tofu, and...well, good luck with your portion control. Rub the dry version on foods before roasting. Sauce or rub, chimi will reward your creativity. Qué bárbaro! ("Awesome!" in Buenos Aires.) Handcrafted in small batches with fresh parsley and garlic from local farms in Los Angeles, California.