What is Chimichurri?
Chimichurri is a herb sauce that is considered to be an Argentina culinary specialty. It is usually served with grilled or roasted beef, is made of parsley, oregano, garlic, onion, salt and pepper at the liquid base of olive oil and vinegar. Chopped fresh herbs - parsley and oregano in the case of Chimichurri and basil and Italian parsley in pesto - combined with garlic and spices and are added to the base of olive oil. Surprisingly, these stories differ in detail, but not too much in natural. One version has an Irish name Jimmy McCurry, who traveled with native units in Argentina, is the struggle for the independence of the nineteenth century. Jimmy McCurry is said to have been the creator of the sauce, but his name, which was for the locals in the language, turned into "Chimichurri".
Other stories include Jimmy Curry, English importer of Argentine beef, or James C. Hurray, hoof cattle with some Gauchos. In both of these cases, the local language belowHe and he turned j to ch and the new name stuck.
Although it is usually served with beef, Chimichurri can be eaten with almost any variety of grilled or baked meat, poultry and even fish. It is available in glasses and as a powder that is reconstructed with oil and water or vinegar. Although it may be convenient options, the production of Chimichurri from scratch is easy and the payout is large - commercially processed sauces cannot be like fresh herbs.
To create your own chimichurri, you will need 1 lot of fresh parsley with a flat leaf; 4 cloves of garlic, ground (you can use more or less); 1 to 2 tablespoons of sliced fresh oregano (or 1 to 2 teaspoons of dried oregano if you cannot be fresh); 1/2 teaspoon of freshly ground black pepper; 1 tablespoons of pepper; 1 bay list; 1 teaspoon coarse salt; 1/4 cup (60 ml) red wine vinegar; 2 tablespoons (30 ml) water; and 1/2 cup (120 ml) olive oil.
wash the parsley under cold running water until all gravel is removed; Turn to dry or tap on paper towels. Chop the parsley leaves, discard the stems and place in the middle non -peractive bowl. To parsley in a bowl, add ground garlic, oregano, pepper, pepper and boy leaf; throw mixed. Whisk salt, vinegar and water in a small bowl until the salt is partially dissolved. Pour the acetic mixture on the parsley; throw to combine. Pour olive oil on the parsley mixture; Stir evenly distribute all ingredients. Transfer this mixture to a non -perial Container with a lid. Herbs should be covered with liquid; If not, add other olive oil, vinegar and water to the same extent. Seal and cool tightly until it is ready for use, at least 1/2 hour.
To achieve the best results, make your Chimichurri day or two before you plan to use it. This will allow withMixing flavors. Let Chimichurri come to the room temperature before serving and remove the bay leaf. Serve next to grilled or baked beef, chicken, pork or fish or use as a marinade before grilling.