Since Argentina is a meat-producing country, its inhabitants frequently consume it in barbecues prepared as a family and accompanied by the chimichurri sauce. This sauce is prepared by finely chopping or crushing parsley, hot pepper, garlic, onion, oil, vinegar and oregano in a mortar.
La chimichurri sauce, Argentines especially use it to season roast chicken or beef at barbecues with family and friends. However, it is also used to accompany bread while the roast is ready and in other cases to season cooked vegetables, empanadas, any type of salads, and fish preparations.
Each family varies the corresponding ingredients of the chimichurri, adding in some cases other herbs and in other cases balsamic vinegar or a good wine. Although the variations are almost as many as there are families in Argentina, they always contain part of the most common ingredients mentioned above.
History of rich chimichurri sauce
If you ask an Argentinian about the origin of the simple and exquisite chimichurri sauce, will answer without hesitation that he was born in his country. However, the sayings about the origin of this sauce are as varied as its recipe is varied among current Argentine families. Several theories about the origin of said sauce are specified below.
According to the historian of Argentine origin Daniel Balbaceda, chimichurri comes from Quechua and was used by the indigenous people of the Argentine Andes to name strong sauces, which they used to season meat. However, it is good to note that in those times the indigenous people did not have at least beef, because it was the Spanish conquerors who introduced cows, horses, goats and other animals to the American countries.
Another theory states that the chimichurri sauce It came to Argentina from the hands of Basque immigrants in the XNUMXth century, who prepared a sauce which contained vinegar, herbs, olive oil, pepper and garlic. These ingredients do smell and taste like many of the chimichurri sauces currently prepared by Argentines.
Another theory attributes the authorship of the chimichurri sauce to Irish-born Jimmy McCurry, who supposedly created the sauce inspired by Worcestershire sauce from the United Kingdom. The sauce that inspired him to create chimichurri was made, among other ingredients, with molasses, anchovies, vinegar and garlic. In this theory it is assumed that the name chimichurri degenerated in Argentina from the name of the aforementioned immigrant.
A fifth theory states that the origin in question arose during the attempted British invasion of Argentina in the XNUMXth century. The British soldiers held captive in the attempt that failed required sauce saying “give me the curry” which in Argentina degenerated into chimichurri.
Whatever the origin of the first chimichurri sauce, The truly interesting thing is that Argentina is because there is no country in the world where it is loved and used more frequently than there. Every Sunday this sauce is present at the barbecues where family and friendship ties are strengthened.
Chimichurri recipe
Ingredients
A quarter cup of parsley, half a cup of chopped onion, 1 tsp of garlic, a quarter of a tsp of ground hot pepper or chili, half a cup of olive oil, half a cup of wine vinegar, 1 tsp of oregano, 1 tsp of fresh ground black pepper, basil and one and a quarter tsp of salt, lemon (optional).
Preparation
- Chop the parsley, basil, garlic, onion, and hot pepper very finely, or also mash them in a mortar.
- In a glass jar with an airtight lid, add the parsley, basil, garlic, and hot pepper, all finely chopped. Add vinegar, lemon juice, oil, until the ingredients are covered.
- Then add the pepper, oregano and salt. Mix well and taste to correct to taste, adding the necessary ingredient(s) until obtaining the desired taste.
- Cover and leave the glass jar in the refrigerator.
- Ready the chimichurri sauce. To taste with the next roast or other use that you want to give it.
Recommendations for making chimichurri sauce
La chimichurri It is more common with its finely chopped additives. However, if there is no time to dedicate to the work involved in chopping the ingredients, one option is to blend everything and it will also be tasty.
Using the ripe hot pepper will add oomph to your chimichurri sauce. You can also add paprika and make part of the onion purple, that way your sauce will be multicolored.
La chimichurri It will be tastier if you let the additives integrate for at least 24 hours.
In cases where there are people in a meeting who do not like spicy food or are allergic to it. It is advisable that the spice be set aside so that it is incorporated into the dish at the time of serving only by diners who can and want to consume it.
Did you know….?
Each of the additives that constitute the chimichurri sauce It provides the body with many benefits, the most important part of some of these ingredients is described below:
- Purifying, antioxidant, anti-inflammatory, antibacterial, and diuretic properties are attributed to parsley. Also, consequently, it reduces blood pressure, reduces and prevents cellulite, helps digestion, and improves arthritis.
Although the benefits of eating parsley are multiple, however, its consumption should not be exaggerated because too much can cause kidney and liver problems. It is not recommended to consume it together with anticoagulant medicines, especially when surgery is to be performed because it enhances the effect of said medicine.
- Onion strengthens the immune system due to quercetin and the vitamin C it contains increases the body's defenses.
As it also contains vitamin K and calcium, it helps maintain bone health, preventing bone diseases.
- Garlic is attributed antifungal, antiseptic, antibiotic, purifying, anticoagulant, antioxidant properties. Also, it regulates cholesterol, lowers blood pressure and, due to its iodine content, regulates thyroid function.
