Argentine food is not spicy, which surprises people. The heat lives at the edges — in the ají molido jar on the table, in the northwest where the Andean influence runs deeper. But every table has one person who wants more, and rather than let them ruin a good chimichurri by dumping something generic into it, we made them their own jar. Still Argentine: garlic, oregano, and smoke underneath, so the heat arrives attached to something.
Choripán, pizza, wings, roasted potatoes, eggs, anything that has gone quiet. Stir into mayo or into chimichurri for a hotter batch. Start with a quarter of what you think.
Crushed hot chili, crushed red chili (ají molido), smoked chili, granulated garlic, oregano, black pepper.
