Chimichurri

Now here’s an international mystery with political overtones: It’s widely accepted that chimichurri is an Argentine culinary contribution, but did its name come from Argentinians trying to honor an Englishman named Jimmy who swapped sides to fight for Argentina’s independence, and who also happened to create a great condiment named “Jimmy’s Curry,” which was difficult for the locals to pronounce and so it became chimichurri? Or does the word come from the Basque tximitxurri, which means “a mix of several things in no special order”? Or maybe it’s a mess of Spanglish from British prisoners in a failed invasion of Rio de la Plata in 1806 who jumbled their requests for food? At least one chef, Staffan Terje, thinks chimichurri is the same as salmoriglio sauce from Sicily, and so there’s no real answer. The only certainty is that chimichurri typically is made of chopped parsley, minced garlic and red wine vinegar, and occasionally other ingredients, and that it beautifully, wonderfully, fantastically complements grilled meats.

INGREDIENTS

• ¼ cup fresh oregano leaves

• ¼ cup fresh Italian parsley

• 2 tbsp red wine vinegar

• 5 cloves of garlic, chopped

• ¼ tsp red chili flakes, or more to taste

• Olive oil

• ½ tsp salt, or more to taste

PREPARATION

Finely chop the oregano leaves and Italian parsley and transfer to a bowl. Add the chopped garlic, red wine vinegar, chili flakes and salt. Stir to combine. Drizzle in olive oil until the mixture is just covered. Stir again to combine and allow to sit for at least 30 minutes to allow the flavors to meld. Taste and add more salt or chili flakes if needed.