Chimichurri

Chimichurri
Type	Condiment
Place of origin	Argentina
Main ingredients	finely chopped flat leaf parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar
Similar dishes	Persillade; Wasakaka
	Cookbook: Chimichurri; Media: Chimichurri;

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian cuisine but also used in 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, red fresno chili peppers, minced garlic, olive oil, oregano and 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 zurrumurru 'noise, rumor'.^[2] Another theory connects it to Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century.^[3]

Various, almost certainly 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 other seasonings used vary.^[8] Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil is typical (plus a shot of hot water).^[8]^[9] Some recipes add shallot or onion, 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 is 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]

References

^ ^a ^b Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).
^ Merriam-Webster.com Dictionary, s.v.
^ Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 978-0-7611-4801-2.
^ ^a ^b Austen Weaver, Tara (2010). The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis. Rodale Books. p. 41. ISBN 978-1-60529-996-9.
^ Dobson, Francisco Ross (2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58. ISBN 978-1-74196-798-2. Retrieved December 6, 2011.
^ Cooper, Cinnamon (2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137. ISBN 978-1-4405-0225-5. Retrieved December 6, 2011.^{[permanent dead link]}
^ John Torode in "A Cook Abroad", season 1, episode 3, BBC, 2015, .
^ ^a ^b ^c 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.
^ ^a ^b ^c Blumer, Bob. "Steak Gaucho-Style with Argentinian Chimichurri Sauce". Food Network. Retrieved September 11, 2017.
^ Helen Grave, 101 Sandwiches, ISBN 1782492992 [1]
^ "La salsa chimichurri de León". Bonito León (in European Spanish). January 2, 2019. Retrieved October 25, 2019.

External links

[Goldstein-1] Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).

[2] Merriam-Webster.com Dictionary, s.v.

[3] Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 978-0-7611-4801-2.

[butcher-4] Austen Weaver, Tara (2010). The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis. Rodale Books. p. 41. ISBN 978-1-60529-996-9.

[5] Dobson, Francisco Ross (2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58. ISBN 978-1-74196-798-2. Retrieved December 6, 2011.

[6] Cooper, Cinnamon (2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137. ISBN 978-1-4405-0225-5. Retrieved December 6, 2011.^{[permanent dead link]}

[7] John Torode in "A Cook Abroad", season 1, episode 3, BBC, 2015, .

[Kijac-8] 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.

[Blumer-9] Blumer, Bob. "Steak Gaucho-Style with Argentinian Chimichurri Sauce". Food Network. Retrieved September 11, 2017.

[10] Helen Grave, 101 Sandwiches, ISBN 1782492992 [1]

[11] "La salsa chimichurri de León". Bonito León (in European Spanish). January 2, 2019. Retrieved October 25, 2019.

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v t e Condiments
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Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa roja Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Harif Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

Etymology

Preparation

Other uses of the term

See also

References

External links