Chimichurri () is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green () and red () varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula and Italian pesto.
Etymology
The name may be derived from the Basque 'hodgepodge', 'mixture of several things in no particular order'. Another theory is that the name may be a variant of Spanish 'hubbub', ultimately perhaps from Basque 'noise, rumor', many Basques settled in Argentina and Uruguay in the 19th century.
Various false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy['s] curry", "Jimmy McCurry", or "gimme curry", but no contemporary documentation of any of these stories has been found.
Preparation
is usually made from finely chopped flat-leaf parsley, but the other seasonings used may vary. Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, crushed pepper flakes or other preparations of chili pepper, and olive or sunflower oil is typical (plus a shot of hot water). Some recipes add onion or shallot, and lemon juice.
In the cuisine of León, Mexico, is a pizza topping of mayonnaise, mustard, , white vinegar, garlic, oil, and salt. This dressing has an orange hue and is very popular in the city.
See also
- or sandwich
- List of dips
- List of sauces
- (sauce)
- Wasakaka ()