Chimichurri – What You Need to Know

Chimichurri is an Argentine condiment made from finely chopped parsley, garlic, vinegar, oregano, and red pepper flakes. It’s used to enhance the flavor of grilled meats, such as beef, pork, chicken, and fish. It is used as a marinade, a table accompaniment, and a topping for grilled meats, giving them an added punch of flavor.

History of Chimichurri

Chimichurri has its root in Argentina and Uruguay, where it’s beloved as a deliciously tangy way to marinate and prepare meats. The original form of Chimichurri contained only garlic, oregano leaves and olive oil, to spice up the meat. Later, other ingredients such as parsley, vinegar and red pepper flakes were added. It’s possible that the name comes from the Basque phrase tximitxurri, meaning “a mixture of things in no particular order.” Chimichurri is a staple in Argentine cuisine and has become extremely popular in other parts of the world, where it is often used to marinate and tenderize cuts of meat.

Making Chimichurri

The beauty of Chimichurri is that it’s an incredibly easy and versatile condiment to make. There is no single, definitive way to make it; instead, it can be prepared in many different ways according to taste. The classic recipe calls for blending parsley, garlic, oregano, red pepper flakes, olive oil, and red wine vinegar; however, many variations exist, such as adding bell peppers, cilantro, shallots, tomatoes, or lemon juice. Some people even experiment with adding unusual ingredients, such as roasted red peppers, coconut milk, capers, or smoked paprika.

Overall, Chimichurri is a staple condiment in Argentine cuisine, but it has now caught on all around the world. It adds a delicious punch of flavor to grilled meats, and it’s incredibly simple to make. Whether made with just the classic ingredients or jazzed up with something more inventive, Chimichurri is sure to be a hit.