A certified staple of Argentinian and Uruguayan cooking, chimichurri is savory, herbaceous, refreshing, and richly aromatic, all at once — truly a consummate condiment, if ever there was one. Though its precise origins are somewhat disputed, food historians generally agree that it rose to prominence as part of Argentinian ranch cuisine, likely sometime in the 19th century, primarily as a way to season grilled beef. Since then, as Trader Joe’s Chimichurri Sauce deftly demonstrates, its uses have expanded to include sandwiches and seafood, burgers and kebabs, pastas and potatoes — pretty much anything that’s savory and delicious will be even more so with a bit of Chimichurri on top. Starting with a mix of finely chopped parsley and cilantro, our supplier adds in minced garlic, dried cumin, and crushed red pepper, then blends in a mix of oil and vinegar. The resulting Sauce is a compellingly complex mix of herby aromatics, savory spice, silky texture, and even a delicately tart note that serves to wake up the flavors within any entrée it’s added to. We especially like it with grilled shrimp on crispy crostini, al pastor tacos with charred pineapple, roasted sweet potatoes with crumbled cotija, or, of course, a freshly seared steak.