Chimichurri (Spanish pronunciation: [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 is originally from Argentina. 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.
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.
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.
- Dictionary of Spanish: chimichurri Re-linked 2014-11-06
- Lomax Brooks, p. 82
- Raichlen, Steven (1 May 2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 0-7611-4801-9. Retrieved 6 December 2011.
- 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 1-60529-996-0. Retrieved 6 December 2011.
- Dobson, Francisco Ross (5 April 2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58. ISBN 1-74196-798-8. Retrieved 6 December 2011.
- Cooper, Cinnamon (18 June 2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137. ISBN 1-4405-0225-0. Retrieved 6 December 2011.
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