Chimichurri

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{{#invoke:Lang|lang}} ({{#invoke:IPA|main}}) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. <ref name="Goldstein">Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).</ref> The sauce comes in green ({{#invoke:Lang|lang}}) and red ({{#invoke:Lang|lang}}) varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula.

EtymologyEdit

Template:Wikt The name may be a variant of Spanish {{#invoke:Lang|lang}} 'hubbub', ultimately perhaps from Basque {{#invoke:Lang|lang}} 'noise, rumor'.<ref>Merriam-Webster.com Dictionary, s.v.</ref> Another theory connects it to Basque {{#invoke:Lang|lang}} 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina and Uruguay in the 19th century.<ref>Template:Cite book</ref>

Various false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy['s] curry",<ref name="butcher">Template:Cite book</ref><ref>Template:Cite book</ref> "Jimmy McCurry",<ref name="butcher" /><ref>Template:Cite book Template:Dead link</ref> or "gimme curry",<ref>John Torode in "A Cook Abroad", season 1, episode 3, BBC, 2015, .</ref> but no contemporary documentation of any of these stories has been found.

PreparationEdit

{{#invoke:Lang|lang}} is usually made from finely chopped flat-leaf parsley, but the other seasonings used may vary.<ref name="Kijac">Maria Baez Kijac, The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes (Harvard Common Press, 2003), p. 337.</ref> Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, crushed pepper flakes or other preparations of chili pepper, and olive or sunflower oil is typical (plus a shot of hot water).<ref name="Kijac" /><ref name="Blumer">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Some recipes add onion or shallot, and lemon juice.<ref name="Blumer" /> Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.<ref name="Blumer" /> Chimichurri is often served as an accompaniment to {{#invoke:Lang|lang}} (grilled meats).<ref name="Kijac" /> It may be served with grilled steaks or roasted sausages,<ref name="Goldstein" /> but also with poultry or fish.

Other uses of the termEdit

In the Dominican Republic, {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}} refers to a hamburger topped with chopped cabbage and {{#invoke:Lang|lang}}.<ref>Helen Grave, 101 Sandwiches, Template:Isbn [1]</ref>

In the cuisine of León, Mexico, {{#invoke:Lang|lang}} is a pizza topping of mayonnaise, mustard, {{#invoke:Lang|lang}}, white vinegar, garlic, oil, and salt. This dressing has an orange hue and is very popular in the city.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

ReferencesEdit

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External linksEdit

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