In 1967, Patagonia founder Yvon Chouinard and his friends were waiting out the weather, camping with Patagonian gauchos during what became a prolonged effort to climb Fitz Roy. The gauchos sprinkled their mutton with chimichurri from an old wine bottle with a slit cork, which was his first taste of this mild pepper sauce. Inspired by their sauce, we’ve struggled for many years to grow the correct peppers and gather just the right blend of organic spices. Finally, we’ve landed on this recipe, which makes a bold good sauce for eating meat off your bbq knife—or politely, on vegetables. Or use the blend as a dry rub before grilling or roasting.

To make Yvon’s favorite chimichurri sauce: In a measuring cup, combine 3 tbsp. spice blend, 2 tbsp. extra-virgin olive oil, and ½ tsp. salt. Fill to the 1-cup line with red wine vinegar. Shake in a jar (or an old wine bottle). Let sit for a day for fullest flavor. If it’s too tangy, add ½ tsp. honey; to add brightness, stir in minced fresh garlic, oregano and/or parsley.

We understand that fixing the broken food chain means sourcing ingredients that are grown, raised and harvested using methods that are friendly to our home planet.

But it doesn’t work if the foods we create aren’t mouth-wateringly, plate-lickingly delicious. That’s why we work with our favorite chefs to create foods that we love to eat and share.

If you ever order Provisions and aren’t 100% satisfied, we will happily refund you in full. In other words, we’re proud to stand by the flavor, nutrition, sourcing and quality of everything we make.