Chimichurri (the most famous Argentine sauce for meats)

Do you know the Chimichurri sauce?, today we are going to prepare it and you will realize how it is very simple to prepare and in a short time we will have a homemade sauce to accompany any meat. He chimichurri It is of Argentine origin, although it is also consumed in Uruguay, Peru and Paraguay. Surely you have tried it on some occasion and if not, from today you have no excuse to enjoy this rich dip.

The Chimichurri sauce It is prepared with simple ingredients that you will surely have in your pantry so we do not have to go looking for strange ingredients that are difficult to find. It is a long-lasting sauce if you keep it in the fridge; Since by using vinegar and extra virgin olive oil its conservation is extraordinary, we can prepare it and keep it for several weeks without spoiling it in the fridge.

What if to enjoy this delicious sauce, we prepare a good barbecue? For a Sunday or holiday meal there is nothing better.

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Tips to make a good Chimichurri

• A goodchimichurriit must macerate a few days. So you can prepare it a few days before to fully enjoy its flavor
• TheChimichurri sauceit can be soft or strong. If you do not like spicy, or the children are going to eat it, do not put the chilli pepper, or put less.
• The origin of the name is uncertain: but among the many versions, there is one that affirms that the chimichurri would come from the “Tximitxurri”, which in Basque means “jumble” or “mixture”.
• In a tightly closed jar, and in the fridge, it lasts for weeks, but it never lasts that long!

How to accompany the Argentine chimichurri sauce

This sauce gets along wonderfully with all kinds of roasted meats: its traditional use is with the Argentine barbecue (the barbecue), and also in the choripan, a traditional Argentine sandwich. Also try it with baked chicken and a T-bone steak or veal.

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