Chimichurri sauce is a liquid seasoning popular in Latin America. It is served mainly to grilled meat. It is a very chopped green mixed with olive oil and vinegar, as well as with various spices. The composition can include finely chopped or mashed vegetables. The origin of the name of this green sauce is not known for sure. Some associate the story of his appearance with the name of the Irishman Jimmy McCury, who, participating in the war for the independence of Argentina, gave the locals a recipe for seasoning invented by him. It is assumed that his name was distorted by Argentines beyond recognition, becoming “chimichurri”. Other culinary historians suggest that the name of the sauce is derived from the Spanish word tximitxurri, meaning a chaotic mixture. The technology of making chimichurri sauce is much simpler than its history, so even an aspiring cook can make it.
Cooking Features
In order to make chimichurri, nothing is needed except food and a knife, but knowing a few things will make it possible to cook it most tasty and with less time and effort.
- It takes a lot of greens to make chimichurri. If it is sluggish, lost juiciness, tasty seasoning is not obtained from it.
- If one kind of greens in the composition of the sauce is replaced by another, the taste of the finished seasoning will also change.
- If you follow the classical technology of making chimichurri sauce, you should chop the greens and vegetables as finely as possible with a knife, then mix the dry and liquid ingredients separately and then combine them together and mix. It is believed that in this case the flavor and aroma of the seasoning is best revealed. However, it is unlikely that any gourmet will feel a strong difference in taste if the ingredients are combined in a blender bowl and whipped together. But the time the use of kitchen appliances will help save a lot.
- It is advisable to prepare the Chimichurri sauce at least 2 hours before the intended dinner, because it becomes really tasty and fragrant, having become real.
- It is necessary to work with pepper and garlic in protective gloves, otherwise you may get burned. This is especially true if you decide to cook a large amount of seasoning.
Chimichurri sauce is served with steak or other types of fried meat. However, no one forbids the use of this liquid seasoning to give new notes of taste to other dishes.
Chimichurri sauce recipe, which is considered a classic
Composition:
- fresh parsley - 100 g;
- fresh coriander - 100 g;
- onions - 50 g;
- garlic - 2 cloves;
- wine vinegar (6%) - 40 ml;
- chili pepper - 1 pc .;
- olive oil - 100 ml;
- ground cumin - 2 g;
- dried oregano - 4 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash the greens, shake it off of the water, wait until it dries.
- Chop the greens as much as possible with a knife. Put it in a bowl.
- Sprinkle greens with pitch and dry seasonings, crush with a spoon.
- Cut the garlic into small pieces, put it to the greens.
- Free the onions from the husk, cut into small pieces. Add to the rest of the ingredients.
- Wash the pepper pod, cut the stem and remove the seeds. Cut the flesh into tiny pieces.
- Put the pepper in a bowl for other vegetables and herbs.
- Crush everything together with a spoon so that the vegetables give juice. Mix everything thoroughly.
- Pour vinegar and olive oil into a separate container. Beat them with a whisk or fork to form a homogeneous mass.
- Pour the sauce over the dry ingredients, mix well with a spoon.
The prepared sauce is refrigerated and infused for at least 2 hours. You can store it in the refrigerator for several days. If you are not sure that all your guests love spicy food, the amount of pepper in the sauce can be reduced. There will be no big trouble if you make the seasoning completely without it.
The recipe is considered to be classic, if we consider it with application to Mexican cuisine. In Argentina, mint is often included. And in Mexico, the hostesses prepare this seasoning in different ways, so that the traditional recipe can only be called conditionally.
Home-made chimichurri sauce (with mint and honey)
Composition:
- olive oil - 120 ml;
- wine vinegar (6 percent) - 60 ml;
- honey - 5 ml;
- fresh mint - 50 g;
- fresh basil - 50 g;
- fresh parsley - 50 g;
- garlic - 3 cloves.
Method of preparation:
- Wash, dry greens with napkins. Finely chop it with a knife.
- Crush the garlic in a separate container.
- Melt the honey to a liquid state, mix with garlic.
- Add vinegar and oil to the honey-garlic mixture, whisk until a homogeneous composition is obtained.
- Pour the liquid base to the greens, mix thoroughly.
The sauce prepared according to this recipe has a unique taste with a refreshing touch. After the seasoning is infused, its bouquet will become even brighter and more harmonious.
Argentine Chimichurri Sauce
Composition:
- mint - 100 g;
- arugula - 100 g;
- garlic - 3 cloves;
- wine vinegar (6%) - 50 ml;
- olive oil - 100 ml.
Method of preparation:
- Wash, dry arugula and mint. Chop them finely with a knife. You can break the greens with your hands and chop them in the blender bowl to save time.
- Pass the garlic through a press, mix with chopped greens.
- Mix liquid ingredients, season them with greens.
Salting the sauce prepared according to this recipe is not accepted, but you can still add a small amount of salt and pepper to it.
Chimichurri sauce with vegetables
Composition:
- tomatoes - 100 g;
- sweet pepper - 100 g;
- hot pepper - 1 pc .;
- fresh greens - 0, 2 kg;
- olive oil - 160 ml;
- wine vinegar (6%) - 40 ml;
- salt - to taste.
Method of preparation:
- Tomatoes boil in boiling water, peel off the skins. Cut in half, remove the seeds with a spoon. Cut the flesh into small pieces, put it in the blender bowl.
- Add peppers to the tomatoes. They must first be freed from the seeds.
- Cut the greens, put them to the vegetables.
- Grind ingredients to a puree state.
- Pour in vinegar and oil, whisk.
Chimichurri sauce prepared according to this recipe has an unusual taste, but rather strongly resembles the traditional one. This version of seasoning is adapted to European cuisine.
In Latin America, chimichurri sauce is served with grilled meat. This seasoning has a savory taste, but does not clog, but successfully emphasizes the taste of the main course. Prepare it from fresh herbs, vegetable oil and wine vinegar. Each housewife uses her own recipe, adding various spices and vegetables to the sauce.
