Chimichurri(Spanish:[tʃimiˈtʃuri]) is an uncookedsauceused as an ingredient in cooking and as a tablecondimentforgrilled meat.Found originally inArgentinaand used inArgentinian,Uruguayan,ParaguayanandBraziliancuisines, it has become widely adopted in most of Latin America.[1]The sauce comes ingreen(chimichurri verde) and red (chimichurri rojo) varieties. It is made of finely chopped flat-leafparsley,chili peppers,mincedgarlic,olive oil,oregano,andred wine vinegarorlemon juice.It is similar to Moroccanchermoula.
 | |
| Type | Condiment |
|---|---|
| Place of origin | Argentina,Brazil,Paraguay,Uruguay |
| Main ingredients | finely chopped flat-leafparsley,mincedgarlic,olive oil,oregano,chili peppers,andred wine vinegarorlemon juice |
| Similar dishes | Persillade Wasakaka |
Etymology
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The name may be a variant of Spanishchirriburri'hubbub', ultimately perhaps fromBasquezurrumurru'noise, rumor'.[2]Another theory connects it to Basquetximitxurri'hodgepodge', 'mixture of several things in no particular order'; manyBasquessettled in Uruguay in the 19th century.[3]
Variousfalse etymologiespurport 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
editChimichurriis usually made from finely chopped flat leafparsley,but the other seasonings used may vary.[8]Inclusion ofred wine vinegar,garlic,salt,black pepper,oregano,crushed pepper flakesor other preparations ofchili pepper,andoliveorsunflower oilis typical (plus a shot of hot water).[8][9]Some recipes addonionorshallot,andlemon juice.[9]Chimichurri may bebastedor spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[9]Chimichurri is often served as an accompaniment toasados(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
editIn theDominican Republic,chimichurriorchimirefers to ahamburgertopped with chopped cabbage andsalsa golf.[10]
In the cuisine ofLeón,Mexico,chimichurriis 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
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References
edit- ^abJoyce 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.ISBN978-0-7611-4801-2.
- ^abAusten 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.ISBN978-1-60529-996-9.
- ^Dobson, Francisco Ross (2010).Fired Up: No Nonsense Barbecuing.Murdoch Books. p. 58.ISBN978-1-74196-798-2.RetrievedDecember 6,2011.
- ^Cooper, Cinnamon (2010).The Everything Cast-Iron Cookbook.Adams Media. p. 137.ISBN978-1-4405-0225-5.RetrievedDecember 6,2011.[permanent dead link]
- ^John Torodein "A Cook Abroad",season 1, episode 3,BBC,2015,.
- ^abcMaria 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.
- ^abcBlumer, Bob."Steak Gaucho-Style with Argentinian Chimichurri Sauce".Food Network.RetrievedSeptember 11,2017.
- ^Helen Grave,101 Sandwiches,ISBN1782492992[1]
- ^"La salsa chimichurri de León".Bonito León(in European Spanish). January 2, 2019.RetrievedOctober 25,2019.
External links
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