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Chimichurri (Spanish: [tʃimiˈtʃuri]) or chimmichurri is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in Argentina, and 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. The dominant flavors are parsley and garlic. It is widely used in Argentina and Uruguay.[citation needed]

Chimichurri
Chimichurri2.jpg
Chimichurri rojo
TypeCondiment
Place of originArgentina
Main ingredientsfinely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar

In Costa Rica the term chimichurri is popularly used to refer to the pico de gallo.

In León, Mexico, the name “chimichurri” is applied to the pizza topping originating in this city. Its ingredients are mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil and salt. This dressing has an orange hue and is very popular in the city.[1]

EtymologyEdit

The name of the sauce probably comes from Basque tximitxurri ([t͡ʃimiˌt͡ʃuri]), loosely translated as "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.

PreparationEdit

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and red wine vinegar. In its red version, tomato and red bell pepper may also be added. Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[7] It may also be served on the side as a condiment. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water.

See alsoEdit

ReferencesEdit

  1. ^ "La salsa chimichurri de León". Bonito León (in Spanish). January 2, 2019. Retrieved October 25, 2019.
  2. ^ Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 0-7611-4801-9. Retrieved December 6, 2011.
  3. ^ a b 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. Retrieved December 6, 2011.
  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. ^ Blumer, Bob. "Steak Gaucho-Style with Argentinian Chimichurri Sauce". Food Network. Retrieved September 11, 2017.

External linksEdit