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Similar Asado, Choripán, Churrasco, Skirt steak, Empanada | ||
How to make a classic chimichurri sauce emeril lagasse
Chimichurri ([tʃimiˈtʃuri]) or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and seems to come from Argentinian cuisine. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.
Contents
- How to make a classic chimichurri sauce emeril lagasse
- Chimichurri la salsa del asado argentino
- Etymology
- Preparation
- References
Chimichurri la salsa del asado argentino
Etymology
The name of the sauce probably comes from Basque tximitxurri ([t͡ʃimiˌt͡ʃuri], approximately chee-mee-CHOO-ree), loosely translated as "a mixture of several things in no particular order"; many Basques settled in Argentina in the 19th century.
There are also various (almost certainly) false etymologies purporting to explain the name as a corruption of English words, most commonly the name "Jimmy Curry" or "Jimmy McCurry", but there is no contemporary documentation of any of these stories.
Preparation
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.
