Back تشيميتشوري Arabic Chimichurri Catalan Chimichurri Czech Chimichurri German Τσιμιτσούρι Greek Chimichurri Esperanto Chimichurri Spanish چیمیچوری Persian Chimichurri Finnish Chimichurri French
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| Type | Condiment |
|---|---|
| Place of origin | Argentina, Brazil, Paraguay, Uruguay |
| Main ingredients | finely chopped flat-leaf parsley, minced garlic, olive oil, oregano, chili peppers, and red wine vinegar or lemon juice |
| Similar dishes | Persillade 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, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula.
- ^ Joyce Goldstein, The mysterious origins of chimichurri, San Francisco Chronicle (October 5, 2012).