Chimichurri is a green sauce used for grilled meat, originally from Argentina.It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. In Latin American countries outside of Argentina, Paraguay and Uruguay, variations often focus on coriander leaf (cilantro) for flavor.
The origin of the name of the sauce is unclear. The Argentine gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for “che mi salsa” (a rough translation is hey give me condiment or give me curry). The word then corrupted to chimichurri.
Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.
No matter where the word or sauce originated from, it is delicious as a rub over meats and fish or if you want to make it into a marinade or condiment sauce, whisk about ½ cup olive oil and 3 tablespoons of red wine vinegar together with ¼ cup of the spice mix.
This recipe will make about ¾ cup
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savoury leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
Whisk all ingredients in medium bowl. Transfer to airtight container. Note: This spice mix can be made 1 month ahead. Store at room temperature.