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 Wasakaka |
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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.
Etymology
[edit ]
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 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
[edit ]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] 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
[edit ]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
[edit ]
References
[edit ]- ^ 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.
