Chimichurri
| 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, guasacaca |
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 and Italian pesto.
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 zurrumurru 'noise, rumor',[2] many Basques settled in Argentina and 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] The sauce can be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[9]
Usage
Chimichurri is often served as an accompaniment to churrascos (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
- ^ 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. Avon, Massachusetts: Adams Media. p. 137. ISBN 978-1-4405-0225-5. OCLC 436031440.
- ^ 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
- The dictionary definition of chimichurri at Wiktionary