Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. For chefs, this Argentinean export falls into that magical category of sauces that literally go with everything.
This herby, garlicky, tangy, spicy and very green condiment is great on all kinds of grilled meats, which according to my sources deep within the Argentinean food history subculture was its original use. Besides slathered all over a thick steak, chimichurri is equally wonderful on poultry, seafood, vegetables, or just a piece of crusty bread.
How chimichurri sauce came to be named is such a fascinating story, I really hope it's true. As the legend goes, an Irishman named Jimmy McCurry (for some reason fighting alongside the Argentinean independence movement in the early 1800's) is credited with introducing this sauce to the local population.
Over the years the name became corrupted, and Jimmy McCurry sauce became chimichurri sauce. Makes perfect sense. I can only hope one day someone will read about me in a Wikipedia entry while researching the origins of "Jonemitzawa Sauce."
By the way, this is my version of chimichurri sauce, which may or may not be authentic. Either way, enjoy!
1/2 cup mild olive oil
3 tablespoons white wine vinegar, or to taste
1 large bunch Italian parsley
1/2 cup packed freshly picked cilantro leaves
1/4 cup packed freshly picked oregano leaves
4-6 cloves garlic, sliced
1/4 teaspoon hot red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cumin
1/2 teaspoon salt, or to taste
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