Chimichurri (also spelled Chimmichurri) originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries. It is told that the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th Century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor.
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- ½ Cup Olive Oil
- ¼ Cup Red Wine Vinegar
- ¼ Cup Water
- 1 small bunch flat leaf-parsley chopped finely
- 4 cloves garlic peeled and crushed
- ½ of a sweet red pepper, deseeded and finely chopped
- 1 tomato; peeled, deseeded, finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon paprika powder
- 1 Bay leaf chopped finely
- 1 tablespoon sea salt
- 1 teaspoon freshly ground ground black pepper
- 2 tablespoons hot chili flakes (or to taste)
- In a large bowl, add all of the ingredients except for the oil and vinegar and mix well
- Leave to stand and amalgamate for 30 minutes
- Add the vinegar and oil, whisk well and allow to stand for a further 30 minutes
- Pour the mixture into a suitable sterilised jar and refrigerate for 3 days prior to use for best results
Although it is ready after 1 hour it is at its best after at least 3 days.
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