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Chimichurri Sauce Recipe (13294574784).jpg
Place of originArgentina
Main ingredientsfinely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce of Argentine origin,[1] used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Paraguayan and Uruguayan cuisines,[2] the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.


The name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from Basque zurrumurru 'noise, rumor'.[3] Another theory connects it to Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century.[4]

Various, almost certainly false etymologies, purport to explain the name as a corruption of English words, most commonly the name "Jimmy Curry",[5][6] "Jimmy McCurry",[5][7] or "give me curry",[8] but no contemporary documentation of any of these stories has been found.


Chimichurri is always made from finely chopped parsley, but other seasonings used vary.[9] Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil is typical (plus a shot of hot water) [9][10] Some recipes add shallot or onion, and lemon juice.[10] Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[10] Chimichurri is often served as an accompaniment to asados (grilled meats).[9] It may be served with grilled steaks or roasted sausages,[2] but also with poultry or fish.

Other uses of the term[edit]

In the Dominican Republic, chimichurri or chimi is a hamburger topped with coleslaw and sauces;[11] a sauce somewhat similar to Argentinean chimichurri is called wasakaka.

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.[12]

See also[edit]


  1. ^ Dictionary, s.v.
  2. ^ a b Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).
  3. ^ Dictionary, s.v.
  4. ^ Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 978-0-7611-4801-2.
  5. ^ 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.
  6. ^ Dobson, Francisco Ross (2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58. ISBN 978-1-74196-798-2. Retrieved December 6, 2011.
  7. ^ Cooper, Cinnamon (2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137. ISBN 978-1-4405-0225-5. Retrieved December 6, 2011.
  8. ^ John Torode in "A Cook Abroad", season 1, episode 3, BBC, 2015, .
  9. ^ 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.
  10. ^ a b c Blumer, Bob. "Steak Gaucho-Style with Argentinian Chimichurri Sauce". Food Network. Retrieved September 11, 2017.
  11. ^ Helen Grave, 101 Sandwiches, ISBN 1782492992 [1]
  12. ^ "La salsa chimichurri de León". Bonito León (in Spanish). January 2, 2019. Retrieved October 25, 2019.

External links[edit]