Chimichurri is a sauce that has become synonymous with Argentinean cuisine. This tangy, herb-based sauce is traditionally served with grilled meats, but can also be used as a marinade or dipping sauce. In this blog post, we will explore the history of chimichurri, as well as provide a recipe for you to try at home.
History of Chimichurri
The origins of chimichurri are somewhat unclear, but it is widely believed to have originated in Argentina. There are several stories about where the name “chimichurri” comes from. One story suggests that it is a corruption of the English phrase “give me curry,” which was supposedly shouted by British soldiers stationed in Argentina who were looking for a spicy sauce to accompany their meals. Another theory is that it comes from the Basque word “tximitxurri,” which means “a mixture of several things in no particular order.”
Regardless of its origins, chimichurri has become an integral part of Argentinean cuisine. It is a staple at asados (barbecues) and is often served with steak, chorizo, or other grilled meats. Chimichurri has also gained popularity outside of Argentina and can now be found on menus in restaurants all over the world.
Chimichurri Recipe
Chimichurri Ingredients:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon
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