Chimichurri () is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. [Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).] The sauce comes in green sauce (chimichurri verde) and red (chimichurri rojo) varieties. It is made of finely chopped flat-leaf parsley, , minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula.
Etymology
The name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from
Basque language zurrumurru]] 'noise, rumor'.
[ Merriam-Webster.com Dictionary, s.v.] Another theory connects it to Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'; many
Basques settled in Uruguay in the 19th century.
Various False etymology purport to explain the name as a corruption of English words, most commonly "Jimmy's curry",[John Torode in "A Cook Abroad", season 1, episode 3, BBC, 2015, .] but no contemporary documentation of any of these stories has been found.
Preparation
Chimichurri is usually made from finely chopped flat-leaf
parsley, but the other seasonings used may vary.
[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.] Inclusion of red wine vinegar,
garlic,
salt,
black pepper,
oregano, crushed pepper flakes or other preparations of
chili pepper, and
olive oil or
sunflower oil is typical (plus a shot of hot water).
Some recipes add
onion or
shallot, and
lemon juice.
Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.
Chimichurri is often served as an accompaniment to asados (grilled meats).
It may be served with grilled steaks or roasted sausages,
but also with poultry or fish.
Other uses of the term
In the Dominican Republic, chimichurri or chimi refers to a
hamburger topped with chopped cabbage and
salsa golf.
[Helen Grave, 101 Sandwiches, [3]]
In the cuisine of 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.
See also
External links
