Chimichurri

Chimichurri is a popular sauce and marinade in Argentine and Uruguayan cuisine, typically used as a condiment for grilled meat, particularly beef. The sauce is made from a blend of parsley, garlic, vinegar, oil, and other herbs and spices. This article will cover the history, ingredients, variations, and uses of chimichurri sauce.

Chimichurri

Chimichurri Sauce

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Beef chimichurri

History

The origins of chimichurri sauce are not well-documented, but it is believed to have been introduced to South America by Spanish settlers or by gauchos (South American cowboys) who were influenced by various European culinary traditions. The name "chimichurri" may be derived from the Basque word "tximitxurri," which loosely translates to "a mixture of several things in no particular order" 1.

Ingredients

Chimichurri sauce is typically made with the following ingredients:

• Fresh parsley
• Garlic
• Vinegar (usually red wine vinegar)
• Olive oil
• Salt
• Red pepper flakes
• Oregano

The ingredients are finely chopped and combined, resulting in a vibrant green sauce with a tangy, herbaceous flavor.

Variations

There are several regional variations of chimichurri sauce, which can differ in terms of ingredients and preparation methods. Some of the most common variations include:

Chimichurri rojo: A red version of chimichurri made with the addition of tomatoes or red bell peppers. Chimichurri verde: The traditional green version of chimichurri described above. Chimichurri with cilantro: A version of chimichurri made with cilantro (coriander) in addition to, or in place of, parsley.

Uses

Chimichurri sauce is most commonly used as a condiment for grilled meats, particularly beef. It can be served on the side or drizzled over the meat. In addition to its use as a condiment, chimichurri can also be used as a marinade for meat, poultry, or fish. Furthermore, it can be used as a dressing for salads or a topping for grilled vegetables, sandwiches, and other dishes.

Summary

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

References

• Pizarro, J. (2012). Basque: Spanish recipes from San Sebastián & beyond. Hardie Grant Publishing.

See Also

• Argentine cuisine
• Uruguayan cuisine
• Sauce

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