Traditional Chimichurri sauce has only six ingredients, so don’t be fooled by imposters that throw in everything but the kitchen sink. I’m not saying they can’t be good, but they are not the original thing.
History of Chimichurri Sauce
The name is the thing, but it’s not named after Irishman Jimmy McCurry or Wee Jimmy Curry. Nor is it somr other malapropism of Scottish or English names. Instead, the most believable origin comes from the Basque language and the word tximitxurri. It translates as a “mixture of things in no particular order”. This fits with the documented history of Basque migration to Uruguay and Argentina in the 1800’s where chimichurri sauce, if not created there, was certainly popularized. Here in the U.S. of A. it’s popularity rose in conjunction with outdoor grilling from mid-twentieth century to today.
Variations and Use of Chimichurri
You can use it both a marinade and condiment to accompany meats, but don’t forget to try it with fish and poultry. There is a red chimichurri derivative of the original made by adding tomatoes and red bell pepper. For those searching for something beyond the A-1 or Worcestershire world, I highly recommend you give this a try on strip steak, flank steak or picanha.
- 1/4 cup chopped parsley
- 1–1/2 TBL chopped dried oregano leaves
- 1– 1/2 tsp crushed red pepper
- 2 TBL red wine vinegar
- 4 garlic cloves – minced
- 1/2 cup extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Combine the parsley, oregano and red chilies or red pepper flakes
- Grind and mix with pestle to desired coarseness
- Add vinegar, garlic, olive oil and mix thoroughly
- Season with salt and pepper to taste
- Let stand for 2 hours to allow the flavors to meld
- Use as marinade or condiment
And just one more thing…
I sometimes add a little fresh sweet red chili for a little more color. Shhh.
You can refrigerate this overnight. Bring to room temperature before serving
Chop as fine or coarse according to personal preference.