Chimichurri

Chimichurri is a vibrant, uncooked sauce originating from Argentina and Uruguay, ideal for grilling. Whether you're marinating or embellishing meats, this versatile condiment is available in both green and red varieties. The core ingredients include finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. Some speculate that the name "Chimichurri" may have Basque roots, possibly linked to the term "Tximitxurri."

Preparing Chimichurri is straightforward. Begin with a parsley base and incorporate red wine vinegar, garlic, salt, pepper, oregano, red pepper flakes, and olive oil. For an added burst of flavor, you can include shallots, onions, or a splash of lemon juice. While it's indispensable for Argentine barbecue (asados), Chimichurri also complements poultry and fish exceptionally well.

Interesting variations of "chimichurri" exist globally. In the Dominican Republic, "chimichurri" or "chimi" refers to a distinctive hamburger topped with coleslaw and various sauces. They have a sauce akin to the Argentine Chimichurri called "wasakaka." Meanwhile, in León, Mexico, Chimichurri has been adapted as a pizza topping. This version features mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil, and salt, resulting in a unique orange color cherished in the city.