Chimichurri is a fairly “young” condiment that originated in the countryside of Uruguay and Argentina in the 19th century. The main flavor profile of the condiment is that of garlic and parsley, as these two herbs are very prominent in Argentinian cuisine. Chimichurri has two main origin stories, both of them making sense if taken in context. The first is that the condiment name comes from the Basque condiment tximitxurri which means “hodgepodge”. The second story is that it was invented by a man named Jimmy McCurry, who made “Jimmy’s Curry.” Since the locals had a hard time pronouncing his name, the condiment became “Chimichurri.”
Chimichurri Sauce Trivia
- Chimichurri has two variants, the more common green version and a red version, chimichurri verde, and chimichurri rojo respectively.
- While chimichurri has a red version, it is mainly known as a green sauce.
- Chimichurri is also known as Argentinian pesto due to its visual similarities with pesto.
- Chimichurri is primarily used on red meats. For seafood, salmoriglio is the preferred condiment.
Chimichurri Sauce Buying Guide
Since chimichurri is a fresh sauce, it’s best to purchase this condiment as near to the production date as possible. The longer the chimichurri stands, the more dulled the flavors can become.
We recommend making your own chimichurri sauce, but if you want something that can be used without buying all of the ingredients, you can order one from your local Argentinian specialty shop or local specialty sauce makers.
If you can’t find any freshly made chimichurri sauce from local specialty shops, you can check out your local farmers’ markets to see if there will be freshly made chimichurri sauces.
One of the reasons why we promote looking for chimichurri sauces at your local farmers’ markets is that commercially bottled chimichurri sauces contain preservatives and they are usually pasteurized. Preservatives can have some long-term side effects while pasteurization “cooks” the condiment somewhat and diminishes the “freshness” that chimichurri is enjoyed for.
Chimichurri Sauce Production & Farming in Texas
In true Texas fashion, chimichurri in Texas has its own twist. The local Texan versions of chimichurri have generous amounts of cilantro while the original Argentinian condiment has parsley as its main green component.
You can typically find bottled artisan chimichurri sauce in many farmers’ markets. You can find them in stalls that make and sell specialty sauces as well as stalls that sell barbecued meats. While chimichurri isn’t a traditional Texan BBQ condiment, it has gained popularity over the years and is slowly becoming a mainstay in many barbecue settings.
Pesticides, Additives, and Chemicals:
Commercially produced chimichurri sauce can contain different additives depending on the producer. The most common of these is xanthan gum. Xanthan gum is used as a binder and emulsifier to keep the condiment from separating on the shelves. Aside from the emulsifier, tocopherols are also commonly added to commercial chimichurri to keep them fresher for an extended period of time. Natural flavors are also added to commercial chimichurri, but what those “natural” flavors are, the world will never know.
Packaging:
To keep the condiment tasting fresh and to avoid taste contamination, chimichurri sauce is packed in glass jars.
Enjoying Chimichurri
Chimichurri has a wide range of uses. It can be topped on any meat dish (this was the original use of the sauce). It can also be used as a dipping sauce for meats and fishes. Chimichurri sauce is also great as a marinade for roasts and anything that doesn’t require direct heat for cooking.
Storage:
Chimichurri sauce is best stored inside the refrigerator where it can remain good for about two to three weeks before it starts to oxidize and lose its flavors. Chimichurri sauce can also be frozen as ice cubes where they can be stored for up to three months. Just thaw and enjoy.
Make Your Own Chimichurri Sauce:
One of the best things to do when fresh herbs and spices are in season is to make your own chimichurri sauce that you can freeze and store for the coming months. Here’s a recipe for Texas-style chimichurri that can spice up your barbecues and roasts.
Ingredients:
Flat-leaf parsley leaves, 1 packed cup
Cilantro leaves, 1 packed cup
Extra-virgin olive oil, ½ cup (be sure to get your olive oil from local producers to ensure quality)
Red wine vinegar, 1-3 tablespoons (try some wild grape vinegar if you’re feeling adventurous)
Peeled garlic, 1 clove
Salt, pepper, dried red chili flakes, to taste
Step 1:
Combine all of the ingredients in a food processor and pulse until fully combined.
Step 2:
Allow to steep together for at least 30 minutes before serving, or place in a glass jar and store in the fridge for later use. Alternatively, you can place them in ice cube molds and freeze them for future use.
