Chimichurri
Green, uncooked sauce for meat From Wikipedia, the free encyclopedia
Chimichurri (Spanish: [tʃimiˈtʃuri]) 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. [1] The sauce comes in green (chimichurri verde) and red (chimichurri rojo) varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula.
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| Type | Condiment |
|---|---|
| Place of origin | Argentina |
| Main ingredients | finely chopped flat-leaf parsley, minced garlic, olive oil, oregano, chili peppers, and red wine vinegar or lemon juice |
| Similar dishes | Persillade Wasakaka |
Etymology
Look up chimichurri in Wiktionary, the free dictionary.
The name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from Basque zurrumurru 'noise, rumor'.[2] 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.[3]
Various false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy['s] curry",[4][5] "Jimmy McCurry",[4][6] or "gimme curry",[7] 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.[8] Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, crushed pepper flakes or other preparations of chili pepper, and olive or sunflower oil is typical (plus a shot of hot water).[8][9] Some recipes add onion or shallot, and lemon juice.[9] Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[9] Chimichurri is often served as an accompaniment to asados (grilled meats).[8] It may be served with grilled steaks or roasted sausages,[1] 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.[10]
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.[11]
See also
References
External links
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