Chimichurris

Chimichurri is a type of sauce that originated in Argentina. It is typically used in South American cuisine as a marinade for grilled meat or as a dipping sauce. The sauce is made from finely chopped parsley, minced garlic, vinegar, oil, and chili pepper flakes.

History

The origins of chimichurri are somewhat unclear, with various theories proposed. Some believe it was developed by Argentine cowboys or gauchos, who would have had ample access to beef and herbs. Others suggest it was brought to Argentina by Spanish immigrants. Regardless of its origins, chimichurri has become a staple of Argentine cuisine and is popular throughout South America and beyond.

Preparation

Chimichurri is traditionally made by combining finely chopped parsley, minced garlic, vinegar, oil, and chili pepper flakes. Some variations may include additional ingredients such as oregano, cilantro, or lime juice. The ingredients are typically mixed together and allowed to sit for several hours to let the flavors meld together.

Uses

Chimichurri is most commonly used as a marinade for grilled meats, particularly beef and chicken. It can also be used as a dipping sauce for bread or vegetables. In addition, it can be used as a condiment on sandwiches or other dishes.

Variations

There are two main types of chimichurri: green (chimichurri verde) and red (chimichurri rojo). The green version is the most common and is made with fresh parsley, while the red version includes tomato and red bell pepper in addition to the other ingredients.

See also

• Argentine cuisine
• List of sauces
• List of condiments