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Chimichurri

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Title: Chimichurri  
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Subject: Barbecue sauce, Chimichurris, Matambre, Uruguayan cuisine, Argentine cuisine
Collection: Argentine Cuisine, Condiments, Marinades, Uruguayan Cuisine
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Chimichurri

Not to be confused with the Dominican dish chimichurris.
Chimichurri

Chimichurri (Spanish pronunciation: ) or chimmichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina.[1][2] It is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.

Contents

  • Etymology 1
  • Preparation 2
  • See also 3
  • References 4
  • External links 5

Etymology

The origin of the name of the sauce is unclear. There are various stories explaining the name as a corruption of English words, most commonly the name 'Jimmy Curry'[3][4] or 'Jimmy McCurry'.[3][5] But there is no contemporary documentation of any of these stories.

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 tximitxurri, loosely translated as "a mixture of several things in no particular order".[6]

Preparation

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, 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.

See also

References

  1. ^ chimichurriDictionary of Spanish: Re-linked 2014-11-06
  2. ^ Lomax Brooks, p. 82
  3. ^ 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.  
  4. ^ Dobson, Francisco Ross (5 April 2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58.  
  5. ^ Cooper, Cinnamon (18 June 2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137.  
  6. ^ Raichlen, Steven (1 May 2010). Planet Barbecue!. Workman Publishing Company. p. 159.  

External links

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