Chimichurri

 ( Argentine Cuisine ) 

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 and Italian pesto.

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Etymology The name may be derived from the Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'. Another theory is that the name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from Basque language zurrumurru]] 'noise, rumor', Merriam-Webster.com Dictionary, s.v. many Basques settled in Argentina and Uruguay in the 19th century.

(2026). 9780761148012, Workman Publishing Company. . ISBN 9780761148012

Various False etymology purport to explain the name as a corruption of English words, most commonly "Jimmy's curry",

(2026). 9781741967982, Murdoch Books. . ISBN 9781741967982

"Jimmy McCurry",

Cinnamon Cooper (2026). 9781440502255, Adams Media. ISBN 9781440502255

or "gimme 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.

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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. The sauce can be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.

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Usage

Chimichurri is often served as an accompaniment to churrascos (grilled meats). It may be served with grilled steaks or roasted sausages, but also with poultry or fish.

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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.

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See also

• Bondiola or bondipan sandwich
• List of dips
• Gremolata
• List of sauces
• Mojo (sauce)
• Persillade
• Salsa verde
• Salmoriglio
• Wasakaka

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External links

Categories: Argentine Cuisine, Argentine Sauces, Brazilian Cuisine, Paraguayan Cuisine, Sauces, Uruguayan Cuisine

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