Chimichurri

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both in cooking and as a table condiment for grilled meat. A specialty of Argentina and Uruguay,[1] the sauce comes in a green (chimichurri verde) and a red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

Chimichurri
Chimichurri rojo
TypeCondiment
Place of originArgentina
Main ingredientsfinely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar

Etymology

Some have posited that the name of the sauce is connected to the Basque language term Tximitxurri, which loosely translates as "hodgepodge" or "a mixture of several things in no particular order"; many Basques settled in Argentina in the 19th century.[2]

Various almost certainly false etymologies purport to explain the name as a corruption of English words, most commonly the name "Jimmy Curry",[3][4] "Jimmy McCurry",[3][5] or "give me curry",[6] but no contemporary documentation of any of these stories has been found.

Preparation

Chimichurri is always made from finely chopped parsley, but other seasonings used vary.[7] Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and canola or olive oil is typical.[7][8] Some recipes add shallot or onion, and lemon juice.[8] Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[8] Chimichurri is often served as an accompaniment to asados (grilled meats).[7] It may be served with grilled steaks or roasted sausages,[1] but also with poultry or fish.

Other uses of the term

In Dominican Republic cuisine, chimichurri or chimi is a hamburger topped with coleslaw and sauces;[9] a sauce somewhat similar to Argentinean chimichurri is called wasakaka.

In León, Mexico, chimichurri is a pizza topping of mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil and salt. This dressing has an orange hue and is very popular in the city.[10]

See also

References
  1. Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).
  2. Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 0-7611-4801-9.
  3. Austen Weaver, Tara (2010). The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis. Rodale Books. p. 41. ISBN 1-60529-996-0.
  4. Dobson, Francisco Ross (2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58. ISBN 1-74196-798-8. Retrieved December 6, 2011.
  5. Cooper, Cinnamon (2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137. ISBN 1-4405-0225-0. Retrieved December 6, 2011.
  6. John Torode in "A Cook Abroad", season 1, episode 3, BBC, 2015, .
  7. Maria Baez Kijac, The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes (Harvard Common Press, 2003), p. 337.
  8. Blumer, Bob. "Steak Gaucho-Style with Argentinian Chimichurri Sauce". Food Network. Retrieved September 11, 2017.
  9. Helen Grave, 101 Sandwiches, ISBN 1782492992
  10. "La salsa chimichurri de León". Bonito León (in Spanish). January 2, 2019. Retrieved October 25, 2019.
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