Who invented the chimichurri sauce

Chimichurri - Our guide for the perfect Argentine herb sauce

Chimichurri is mainly served as a sauce for grilled meat in Argentina and Uruguay. In Germany, too, the spicy herb sauce has long since secured its place on the grill, as it can also be used wonderfully as a marinade. The delicious sauce is easy to prepare and simply tastes irresistibly good. You can find out how you can make Chimichurri yourself and what you should pay attention to in our Chimichurri Guide.

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Chimichurri - where does the name come from?

The spicy herb sauce comes from Argentina, but is also widespread in many other countries in South America and should not be missing from any asado. There are different views as to the origin of the name. Some sources suspect an origin from the English. An Irishman named Jimmy McCurry is said to have invented the sauce. Other legends suspect the origin of the wheel-breaking English who spoke to the Argentine asado “Che! Me Curry! ”(Like:“ Hey, with sauce! ”).

The Basque origin of the name is just as likely. In the Basque Country, “Tximitxurri” (“tx” is pronounced like the Spanish “ch” before the vowel) is freely translated as “colorful mixture” or a “mix of everything”. And since many Basques emigrated to Argentina in the 19th century, this version sounds just as plausible.

Chimichurri - which ingredients belong in it?

Chimichurri has similarities with Salmoriglio, but also with Gremolata, Mojo or Pesto. By the way, THAT recipe for Chimichurri does not exist. Depending on the region and depending on the tradition from family to family, the sauce can vary slightly. Exact ingredients and quantities are therefore not available.

The green version is based on garlic, parsley, olive oil and vinegar, while the red version - Chimichurri rojo - also contains peppers and tomatoes. Some love the delicious herb sauce more liquid, others like it pasty. This can be easily achieved by adding more or less oil.

Speaking of oil, always use good, cold-pressed olive oil to prepare the chimichurri. You can chop the ingredients and spices with a sharp knife or roughly puree them in a blender. For a quick alternative - if unexpected guests come - stir the sauce with a Chimichurri spice mixture.

Whether made from fresh or dried ingredients, you should always let the barbecue sauce sit in the refrigerator for about a day to intensify the aroma. You can use it as a marinade for meat, chicken, sausages and even seafood or serve as a spicy sauce for steaks & Co.

Chimichurri sauce - how long does it keep?

Let the chimichurri sauce sit for at least two hours. It is even better to put them in the refrigerator overnight so that the taste can develop intensively. This also applies if you want to marinate grilled meat with the sauce.

If you keep them in a tightly closed jar in the refrigerator, chimichurri will last for at least three days. If you want to keep the sauce longer, make sure that all ingredients are well covered with oil. This should keep it in a cool, dark place for two weeks without any problems.

Chimichurri is perfect for beef, tastes amazing on a dry aged rump steak and can also be used as a marinade. Try it!

Recipe for green chimichurri with lime

Ingredients (for a small glass, approx. 250 ml):

1 red onion
2-4 cloves of garlic
1 bunch of flat-leaf parsley
1-2 chili peppers
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Oregano and thyme to taste
Juice and grated zest of 1 untreated lime
olive oil
1 bay leaf

Preparation:

Peel onion and garlic and chop finely. Wash the parsley, shake dry, pluck the leaves and chop finely. Wash the chilli pepper, cut in half, cut out the seeds and chop finely.

Put in a mortar, add salt and pepper and grind everything into a paste. Add oregano and thyme and grind a little more. Pour paste into a clean glass and top up with lime juice, lime zest and olive oil. Tear the bay leaf a little and add.

Stir everything well, close the glass and shake vigorously. Let it steep for at least two hours. Take out the bay leaf.

Recipe for red chimichurri with tomatoes and peppers

Ingredients (for a small glass, approx. 200 ml):

1 red onion
3-4 cloves of garlic
1 large, red pointed pepper
3-4 cherry tomatoes
1 bunch of flat-leaf parsley
1 mild chilli pepper or hot habanero depending on your taste
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon oregano
1 teaspoon sweet paprika
½ teaspoon cumin
Juice and grated zest of 1 untreated lime
3 tbsp red wine vinegar
100 ml of olive oil

Preparation:

Peel onion and garlic and chop finely. Clean, wash and finely dice the peppers. Wash the tomatoes, cut in half, remove the stalk and dice. Wash the parsley, shake dry, pluck the leaves and chop finely. Wash the chilli pepper or habanero, cut in half, cut out the seeds and chop finely.

Finely chop everything in a multi-chopper. Add the spices and stir in. Pour into a glass and mix well with lime juice, lime zest, red wine vinegar and olive oil to a thick sauce. If necessary, add a little olive oil. Let it steep for at least two hours.

Recipe for green chimichurri with red wine vinegar and coriander

Ingredients (for a small glass, approx. 250 ml):

3 cloves of garlic
30 g flat leaf parsley
15 g coriander leaves
15 g oregano leaves
1 teaspoon of coarse sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon chilli flakes
2 tbsp red wine vinegar
180 ml of olive oil

Preparation:

Peel garlic and chop finely. Wash herbs, shake dry and finely chop. Grind into a coarse paste in a mortar with salt, pepper and chilli.

Pour into a glass and mix well with red wine vinegar and oil. Fill up with more oil as required and stir smoothly. Let it steep for at least two hours.

Recipe for chimichurri rojo with smoked paprika powder

Ingredients (for a small glass, approx. 150 ml):

2 small red onions
1-2 cloves of garlic
1 red pepper
1 yellow pepper
1 small red chilli pepper
1 bunch of flat-leaf parsley
Juice and grated zest of 1 untreated lime
1 ½ teaspoon smoked paprika powder
1 teaspoon oregano
2 teaspoons coconut blossom sugar
120 ml of olive oil
sea-salt
freshly ground pepper

Preparation:

Peel and finely chop onions and garlic. Clean, wash and finely dice the peppers. Wash the chilli pepper, cut in half, cut out the seeds and chop finely. Wash the parsley, shake dry, pluck the leaves and chop finely.

Pour into a glass and mix well with the lime juice, lime zest, paprika powder, oregano and coconut blossom sugar. Add olive oil and stir everything well. Season to taste with salt and pepper. Let it steep for at least two hours.