Chimichurri
- Not to be confused with the Dominican dish chimichurris.
Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or Chimmichurri is a sauce used for grilled meat. It is originally from Argentina[1][2] but is also used in Uruguay and in countries as far north as Nicaragua, Colombia and Mexico.
Contents |
[edit] Etymology
 |
Look up chimichurri in Wiktionary, the free dictionary. |
The origin of the name of the sauce is unclear.
The word chimichurri or chirriburri is attested in 1783 as a person's nickname,[3] but not connected to a sauce.
There are various stories explaining the name as a corruption of English words, most commonly the name 'Jimmy Curry'[4][5] or 'Jimmy McCurry'.[4][6]
The Argentine gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" (give me condiment) or "give me curry". The word then corrupted to chimichurri.[citation needed]
Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurry, loosely translated as "a mixture of several things in no particular order".[7]
[edit] Preparation
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, white or red vinegar, and red pepper flakes. Additional flavorings such as paprika (pimenton dulce), cumin, thyme, lemon, and bay leaf (laurel), and in the 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 preparing with oil and water.
[edit] See also
[edit] References
 |
Wikimedia Commons has media related to: Chimichurri |
- ^ Dictionary of Spanish (twenty-second edition), Royal Spanish Academy (Real Academia Española), 2001
- ^ Lomax Brooks, p. 82
- ^ Caro, Francisco Xavier (1904) Viñals y Torrero, Francisco ed. (in Spanish) Diario de la Secretaria del Virreynato de Santa Fee, de Bogotá (Año de 1783) [Diary of the Secretary of the Viceroyalty of Santa Fee, Bogota (Year 1783)] Casa de J. Ratés Martin p. 19 http://books.google.com/books?id=FMo-AAAAYAAJ&pg=PA19. Retrieved 30 November 2011
- ^ a b Austen Weaver, Tara (2 February 2010). The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis. Rodale Books. p. 41. ISBN 1605299960. http://books.google.com/books?id=rlhm_Qoe9qsC&lpg=PA41&dq=%22jimmy%20curry%22%20chimichurri&pg=PA41#v=onepage&q&f=false. Retrieved 6 December 2011.
- ^ Dobson, Francisco Ross (5 April 2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58. ISBN 1741967988. http://books.google.com/books?id=ZZmiu_aTNzAC&pg=PT58. Retrieved 6 December 2011.
- ^ Cooper, Cinnamon (18 June 2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137. ISBN 1440502250. http://books.google.com/books?id=Utj0gjaHA10C&lpg=PA137&dq=jimmy%20chimichurri&pg=PA137#v=onepage&q&f=false. Retrieved 6 December 2011.
- ^ Raichlen, Steven (1 May 2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 0761148019. http://books.google.com/books?id=YNIbnKBfrcAC&lpg=PA159&dq=%22jimmy%20curry%22%20chimichurri&pg=PA159#v=onepage&q&f=false. Retrieved 6 December 2011.
[edit] External links
- Chimichurri Recipe Instructions on how to make chimichurri sauce.
|
|
|||||
