Chimichurri

Chimichurri

[chim-ee-choor-ee]
Not to be confused with chimichurris.
Chimichurri (or abbreviated chimi) is a sauce and marinade for grilled meat originally from Argentina, and typical in that country and in Uruguay. It is a spicy sauce that is used to accompany roast meats such as the choripanes or marinate fish and birds.

Origin

Chimichurri (also spelled Chimmichurry) originated in Argentina. It is told that the unusual name 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.

Preparation

Chimichurri is made from chopped parsley or cilantro, garlic, salt, pepper, onion, and paprika with olive oil. Lemon or vinegar can be added for more "bite". Additional spices can be added or removed based on the region in which they originate. It is usually the only seasoning for steak and chorizo sausages in Argentine asados. It can also be used as a marinade for grilled meat. Chimichurri is also available bottled or dehydrated for preparing with oil and water.

The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are clearly derived from Genovese pesto, and is also similar to French persillade.

It is also known as the simple mix of cilantro, onions and tomatoes.

See also

External links

References

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