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Chimichurri


Not to be confused with the Dominican dish chimichurris.

Chimichurri or Chimmichurri is a kind of green sauce, though there is a red version as well, also used as a marinade, for grilled meat. It is originally from Argentina and Uruguay, but is also used in countries as far as Nicaragua and Mexico.

Etymology

There are various fanciful etymologies for the word. One story claims that it comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor.

Other similar stories involve Jimmy Curry, an English meat importer; a Scot, James C. Hurray, travelling with gauchos; and an English family in Patagonia overheard by the group of Argentinians that were with them while saying "give me the curry". All the stories share an English speaking colonist and the corruption of names or words by the local population.

The Argentinian gourmet Miguel Brasco say that chimichurri word origins are between the British prisoners after England tried to invade the Spanish colony of Argentina. This prisoners asked for condiment for their food mixing english, aborigines and Spanish (castilian) words. Che-mi-curry stands for "che mi salsa" (dame condimento) or "give me curry". Later "che-mi-curry" corrupted to Chimichurri

Preparation

Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes. Additional flavorings such as paprika (pimenton dulce), oregano, cumin, thyme, cilantro (coriander leaf), lemon, and bay leaf (laurel), and in the red version, tomato and red bell pepper may also be added. It is usually the only seasoning for grilled meats, organ meats and chorizo sausages in Argentine asados. It can also be used as a marinade for grilled meat; as seen in Nicaragua. Chimichurri is available bottled or dehydrated for preparing with oil and water.

See also

Cuisine of Argentina

Cuisine of Nicaragua

Cuisine of Uruguay

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Chimichurri


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