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About Us

How did it all start?

MoreChimichurri came to be from the repeated request of friends and family for jars of chimichurri at Asados(AKA Argentinean BBQs) at gatherings all over the place.

Our founder, Pablo, was always making Chimichurri, and he just wished there was something out there that was healthy and fresh. But there was nothing, and that is how More Chimichurri started.

 

Why did it start?

Have you ever had the thought that you want to enjoy meats, but you also don't want to have high fructose corn syrup? If you look all around you, all the sauces out there are based on Ketchup! Don't get us wrong, we love Ketchup, but not on our Grilled meats.

We also wanted something that was fresh and didn't contain any preservatives or weird sounding chemicals. So, we decided to take matters into our own hands, and start providing the tangy and refreshing flavor of freshly made Chimichurri to Southern California. 

 

What we are doing:

We are currently working on expanding the business to reach a few retailers. This means that every single one of our jars is done by an actual person taking care that you get the utmost perfection in your jar, and that requires a lot of love and dedication. That is the love and dedication that food should have, and we want to share that with you.

Thank you for visiting us! If you have any questions, please feel free to reach out to us

 

Our Value proposition to you:

We want to give you the best and freshest Chimichurri you can buy. 

Our value proposition to you, is that the Chimichurri you are getting is fresh. We take tremendous pride in our work, and we want to make sure that you get it as fresh as possible 

What does that mean?

Our Chimichurri does NOT contain any ingredients that cannot be found in any regular kitchen.As such, our product is only kept by the natural process of pickling.

Our Chimichurri will arrive fresh at your door, the fresh state will last somewhere between 2 and 3 weeks after it was made, if refrigerated. Which slows down the process of fermentation.

If you do not refrigerate it, the process of pickling is accelerated, which would result in aged chimichurri. Once the chimichurri has aged(pickled) it will be good for about 6 months.

Chimichurri is traditionally consumed aged in Argentina, but we want to bring you the full experience, and let you decide how you want to have your chimi!

 

 

If you have questions and want more answers about Chimichurri, check here