A quick and easy recipe forchimichurri, a typical dressing in Argentina, Chile, Uruguay, Paraguay, and Mexico, usually spicy and used to accompany barbecues, skewers, choripanes, or to marinate poultry or fish.
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How to make Chimichurri?
Chimichurri is a sauce used as a dressing in barbecues and skewers, giving them an extra depth of flavor to your preparations, with a mixture made mainly with extra virgin olive oil, apple cider vinegar, and lemon juice, to which spring onions, garlic, and a spicy touch of merkén are added.
Nutritional Information
Category: Sauces
Cuisine: Chilean
Calories: 250
Preparation: 60 minutes
Servings: 6 people
Chilean Chimichurri Recipe
Ingredients
- 150 ml extra virgin olive oil
- 100 ml apple cider vinegar
- 15 ml lemon juice
- 2 spring onions
- 2 tablespoons oregano
- 1 green chili pepper
- 1 teaspoon of merkén
- 1 garlic clove
- ½ cup chopped cilantro
- ½ cup chopped parsley
- Sea salt
- Pepper
Preparation
- Chop the spring onions, green chili pepper, and garlic into small cubes and reserve in a medium bowl. Add the cilantro, parsley, and mix everything with a wooden spoon to integrate.
- Incorporate the apple cider vinegar, olive oil, and lemon juice, stir to integrate aromas and flavors, add the merkén and season to taste with salt and pepper, adjust consistency with a little more water if necessary and let it rest refrigerated for about 60 minutes.
- Serve the chimichurri in the same dish to accompany bread, sopaipillas, or grilled meats.
Origin of the name “Chimichurri”
The most famous story about the origin of chimichurri is associated with the Irish immigrant James (Jimmy) McCurry who, longing to enjoy Worcestershire sauce, a popular condiment in the UK, decided to make it with local ingredients and which from his name ended up being known as “chimichurri.”
Did you know?
Another equally widespread story tells that the sauce arrived in the late 19th century with Basque immigrants, as the word chimichurri would derive from the Basque “tximitxurri” which means mixture or mix.
