There are various mysteries that are very hard to solve, such include questions such as who built Stonehenge? Or whether there is a real Loch Ness Monster?
Well, if that is the case, where did the term “chimichurri” come from? The origin of this Argentine grilling staple’s name is as murky as the sauce itself.
Joyce Goldstein, who wrote in the San Francisco Chronicle a few years ago, tried to solve the riddle of how chimichurri got its name.
One account claimed that “chimichurri” is a corruption of English names such as “Jimmy Curry” or “Jimmy McCurry,” who was either an Irish or Englishman who signed up to fight for Argentine independence, or an meat wholesaler.
The other theory from the Argentine gourmet Miguel Brasco, who postulates that the term came from British soldiers who were captured during the failed Rio de la Plata invasions in the early 1800s. These soldiers mixed English, Spanish and aboriginal words when asking for condiments.
There are also stories that give credit to Basque settlers who came to Argentina in the 19th In this telling, the settlers referred to the sauce as “tximitxurri,” which – loosely translated – means “a mixture of several things in no particular order.”
According to chef Elizabeth Karmel wrote in a 2011 Associated Press piece, there are as many variations of chimichurri sauce as there are stories of where the sauce came from.
Although we can’t prove how chimichurri got its name, we can poke holes in some of the myths surrounding this sauce, with the help of Asado Argentina, a website devoted to Argentine grilling.
Chimichurri doesn’t need to be a fresh, bright green. It comes in different colors, and some fans like it to have an aged appearance for a more mellow flavor. It’s also not Argentina’s answer to ketchup.
It’s not served with every meal, and you won’t see it poured over French fries or hot dogs. Nor is it a South American pesto. They may look similar, but they contain different ingredients and have different uses. There are people who claim that Chimichurri should serve as a condiment, not a marinade. In Argentine, it is typically served with steaks, sausages and organ meat.
This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef.http://thegoldwater.com/news/5243-Evil-South-Carolina-Mother-Kills-Her-Two-Children-Self-In-Tragic-Murder-Suicide
MAKES ABOUT 2 CUPS
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.