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Chimichurri is an uncooked sauce of chopped parsley, garlic, oregano, oil and vinegar from Argentina. It is spooned over grilled meat and has spread across Latin America.
Chimichurri is an uncooked sauce of finely chopped flat-leaf parsley, garlic, dried oregano, chilli, oil and red wine vinegar or lemon juice. Its texture is loose and spoonable, with the herbs suspended in the oil. It is used at the table as a condiment for grilled beef and roasted sausages, and it is also used with poultry and fish. In Argentina it is served with churrascos, grilled meats.
The Wikipedia article calls the sauce an uncooked sauce used both in cooking and as a table condiment, and says it originated in Argentina before spreading across most of Latin America.
The article gives two theories for the name. It may come from the Basque tximitxurri, meaning a mixed hodgepodge, or from Spanish words such as chirriburri, meaning hubbub, which may trace back to the Basque zurrumurru. The article notes that Basque settlers reached Argentina and Uruguay in the nineteenth century, and that folk explanations based on English phrases such as Jimmy's curry have no contemporary documentation. Neither etymology is proven.
Most recipes use olive oil, though sunflower oil also appears, and red wine vinegar or lemon juice for acid. The sources give no amounts for the herbs, garlic or oil, and this page keeps them unstated rather than guess.
The sauce can be basted onto meat during cooking, or spooned on after it has rested. The sources do not explain why either choice matters to the result.
Chimichurri comes in green (verde) and red (rojo) forms. A different dressing, also called chimichurri, appears on pizza in León, Mexico, made with mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil and salt. In the Dominican Republic the word names a hamburger topped with chopped cabbage and salsa golf.
Little is known of how the sauce developed in Uruguay, Paraguay and Brazil, where it is listed as a cuisine but no preparations are described.
The Wikipedia article calls chimichurri an uncooked sauce that originated in Argentina and has spread across most of Latin America, citing Joyce Goldstein (2012). The article says folk etymologies based on English phrases have no contemporary documentation. Its historical development is not well documented.
The sources give no tested preservation method or storage duration for chimichurri; treat it as a fresh, uncooked sauce.
The Wikipedia article gives Argentina as the origin of the sauce, citing Joyce Goldstein (2012); no dated origin is given.
Listed as a cuisine where the sauce is used; the article gives no details of Uruguayan preparations.
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WikipediaIdentity · Origin · Name · Ingredients · Variants · Uses
ChimichurriUncooked sauce originating in Argentina and spread across most of Latin America; origin cited to Joyce Goldstein (2012).
Base of finely chopped flat-leaf parsley, garlic, oregano, chilli, oil and red wine vinegar or lemon juice; other additions as listed.
Name theories: Basque tximitxurri or chirriburri/zurrumurru; English folk etymologies undocumented.
Chimichurri verde and rojo; León, Mexico pizza dressing; Dominican hamburger usage.
Cited in: An Argentine herb sauce; The name; Preparation and the choice of fat and acid; Green, red and other chimichurri