Chimichurri is a typical Argentinian sauce that is most commonly served with grilled meat at an Asado or on Choripán, the popular sausage sandwich. Sometimes the sauce is also used as a marinade for fish or poultry.
Although chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) is most common in Argentina, the sauce is also popular in Uruguay and other latinamerican countries. There are many similar sauces across the continent such as the Chilean Pebre which is less finely chopped and may contain cilantro as well or the Mexican Pico de Gallo which is more like a spicy tomato salad.
Where Does Chimichurri Come From?
The preparation of Chimichurri is based, as a large part of the Argentine food culture, on compositions from Spain and Italy. Especially the Genoese Pesto has significant similarities with the Argentinian herb sauce.
The origin of the name is uncertain. However, a provenance from the English is most probable. The most probable one awards the invention of the sauce to Jimmy McCurry. The Irishman allegedly accompanied the troops of Manuel Belgrano during the Wars of Independence in the early 19th century. Other similar stories derive the name from Jimmy Curry or Jimmy Kerry, an English meat dealer, who is said to have loved the sauce, or a Scotsman named James C. Hurray, who lived together with Argentine gauchos.
Occasionally, the possible origin from British prisoners of war during the English invasions of 1806 and 1807 in Buenos Aires is taken into consideration. It could have derived from the English prisoners asking for some sauce in broken Spanish with the words “Che! Me Curry!” (“Friend, my sauce!”).
Make your own Chimichurri to go with your next barbecue with this simple and authentic recipe:
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Seared Tenderloin with Chimichurri and Toasted Goat Cheese by cookbookman17, licensed under CC BY 2.0
What did I make? by yashmak, licensed under CC BY-SA 2.0