Chimichurri

This article is about the sauce for meat. For the sandwich served in the Dominican Republic, see chimichurri burger.
Chimichurri
TypeCondiment
Place of originArgentina
Main ingredientsfinely chopped flat leaf parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar
Similar dishesPersillade
Wasakaka

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. [1] The sauce comes in green (chimichurri verde) and red (chimichurri rojo) varieties. It is made of finely chopped flat leaf parsley, red fresno chili peppers, minced garlic, olive oil, oregano and vinegar or lemon juice. It is similar to Moroccan chermoula.

  1. ^ Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).