Chimichurri

Chimichurri

History:
Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries. It is told that the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Belgrano in the 19th Century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauces' name was corrupted to 'chimichurri', while others say it was changed in his honor.

Other similar stories involve Jimmy Curry, an English meat importer; a Scot, James C. Hurray, traveling with gauchos; and an English family in Patagonia overheard by the group of Argentineans that were with them while saying "give me the curry". All the stories share an English speaking colonist and the corruption of names or words by the local population.

Nonetheless, this is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with, chicken, vegetables, especially grilled or fried tomatoes. I even like it piled on a burger or hotdog as a relish.


Preparation

Chimichurri is made from chopped parsley, oregano, basil, dried oregano, dried thyme, garlic, salt, pepper, shallots, lemon and olive oil. It is usually the only seasoning for grilled steak and chorizo sausages in Argentine asados. It can also be used as a marinade for grilled meat.

The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are clearly derived from Genovese pesto. You can if you prefer, chop each item in the food processor but not all at once. One at a time and add it to the bowl.

¼ cup natural sugar
1 cup apple cider vinegar
½ cup water

In small pan, bring the above to a boil and stir until sugar is melted and it has reduced by half. Let cool to room temp.

In large mixing bowl; mix:
1 cup coarsely chopped fresh flat-leaf parsley
½ cup coarsely chopped fresh oregano
½ cup coarsely chopped fresh basil
½ cup shredded white cabbage
3 sticks fresh rosemary pulled off the stick, chopped

1/2 cup extra-virgin olive oil

Zest of and juice of one fresh lemon

4 minced shallots

2 minced garlic cloves

1 teaspoon dried hot red-pepper flakes
2 tablespoons dried oregano
1 tablespoon dried thyme1/4 teaspoon sea salt
¼ teaspoon fresh ground pepper

Add the sweet vinegar to the whole mix and toss very well.

Store in airtight jar or container overnight in fridge – the result will be a kind of herb intense, relish like mixture with a sweet spicy kick. Yummy