Hello! We are at week two of the blogiversary giveaway celebration month. I guess by the title, you figured out what I’ll be giving away for this post. It’s a staple in Argentinian cuisine. Its versatility is immeasurable. And it can amp up the flavors in a variety of dishes. It’s chimichurri!
Remember our friend, local entrepreneur, Pablo of Pablo Kim’s Chimichurri? If you don’t recall or are new around here, you can learn more about Pablo here.
Add a little chimi in your life! Some of these dishes look like they’d seem naked without some chimi, don’t they?
I’ve added them to my fridge as must-have items and I think you should too!
Did I whet your appetite yet?
For this giveaway, the winner will get to try all three of Pablo Kim’s chimichurri sauce (in the big boy size on the right)!
I caught up with Pablo recently on the progress of his chimi venutre.
It has been a while since Pablo Kim’s Chimichurri was introduced on behgopa. Give us an update on the progress since then.
We have been working on scaling the business. In terms of production capabilities, we’ve been investing in equipment that will help us increase volume. In terms of securing quality ingredients, we’ve been working with suppliers to ensure that we have a continuous flow of high-quality ingredients for our freshly made chimichurri.
Give us a quick rundown on how your chimichurri was born, for those that are not familiar or have missed my previous post on it.
This venture, like many others, started out of a personal need. We love chimichurri, but there is not anything out there that we like. We started making it ourselves for ourselves. As we got together with other people for barbecues, they started asking for jars of it. And after a few years of making it for other people, we decided to start a business out of it.
What is your long-term vision and what are some of the future goals to reach it?
We believe that our chimichurri can be huge in the US. Chimichurri is embraced by many chefs all over the country, many restaurants have their own recipe, but they often time have some kind of particular ingredient that makes it funky. We want to become the dominant player by keeping it simple. We want our chimichurri to become a househould name, just like Heinz Ketchup or Sriracha Hot Sauce. As previously mentioned, we are currently in a scaling phase of the business, and we are reinvesting everything into the business to make it happen. Our short term goal is to create a name for ourselves locally, and in niches and create evangelists that will try our chimi, share it, and continue to spread the word of our quality and commitment to our customers.
Negative reviews – at times are inevitable for anyone in business, especially as an entrepreneur. What has been the worst thing someone has said about your product? How do you deal with negative reviews?
We have been very fortunate to not get any negative feedback so far. We will say tho, that over the years we have tweaked our recipe thanks to feedback from many people. In the beginning, one of our first large batches, had too much garlic (which we love) but a panel of chefs was brutally honest, which hurt, but in the end made the recipe better and more palatable for a larger group of people. Another instance, and this is thank to the time we have been doing this, we learned the timeline and evolution of the pickling process that chimichurri goes through. People in Argentina like chimichurri somewhat aged, but we prefer it fresh and lush, before it pickles. It really comes down to a personal preference really, but we did get some feedback on that.
What are some things that make Pablo Kim’s chimichurri stand out from the other brands of chimichurri out there?
The chimichurri that yo get from us is freshly made. We make it in small batches, so that you can get it freshly made. There is no brand that does this. As a matter of fact, if you google chimichurri, you will see photos of a vibrant green, which shows you the freshness of the product. Those are freshly made, but if you look for bottled chimichurri, you usually see a product that has been sitting in shelfs for a longer period of time. Now, don’t get us wrong, chimichurri is naturally shelf stable, the longest we’ve had it is over a year, but recommend that you eat it within the month after you get it, and that you keep it refrigerated to experience it at its best.
My personal favorite flavor is the spicy one. What is yours?
I personally prefer the original. Argentineans just dont eat spicy, contrary to common belief in the US, not all latinos like spicy. The spicy came as a creation due to demand from many, many people. I dare say that some people, like you Ms. Kim, enjoy the Spicy more than the original, and that is why we created it. For me personally, I can’t handle spicy, so I will go only as far as the Mild.
What is your personal favorite way to use your chimichurri? Mine is with toasted baguette slices. Yum!!
We have seen people eath chimichurri in a number of ways, we are constantly looking for ways to eat it. But my absolute favorite is with a fresh off the oven still warm baguette. Add some sliced salami, diced ham, gouda and blue cheese,some strawberries and sliced pineapples an on top of that beers or wine, and call your friends, you will have a great night to remember. You can see a little picture of the set up in our website at morechimichurri.com
Tell the readers more about what they can be winning.
The winner will get one 16oz jar of each flavor: Mild, Original, and Spicy, valued at a total of $36.
To enter, sign in to Rafflecopter below and simply make our day by showing some Facebook love!
About this giveaway
- I am using Rafflecopter and the winner will be chosen randomly.
- The contest will start on March 14, 2017 and will end on March 21, 2017
- The winner will be announced on March 21, 2017 on behgopa.com and on my Facebook page.
- The prize will be shipped directly to the winner from More Chimichurri.
- The contest is limited to (adult) U.S. residents only. Sorry non U.S. people!
- No purchase necessary.
a Rafflecopter giveaway