chimichurri Archives - The Spice Chica™

If you haven’t experimented with chimichurri sauce yet, it’s about time.

SOH Developer — Sun, 06 Jun 2021 13:29:48 +0000

A sauce that is about to change your life with one simple word: chimichurri. If you’ve never had this sauce before, you’re about to be wowed. It’s similar to pesto, but without any cheese or nuts and with a heavier emphasis on acidic vinegar. It’s taste is simple and fresh, and it goes well with…well, just about everything: steak, chicken, pork chops, seafood, vegetables and more.

Plus, it’s fun to say, especially if you lean into rolling those R’s: Chimichurrrrrrrrrrri.

What Is Chimichurri Sauce?

Chimichurri is an uncooked sauce made with finely-chopped herbs, garlic, oil and vinegar. The sauce originates from Argentina and Uruguay, where it is traditionally used to dress grilled meats. It sometimes contains spicy chile peppers or red pepper flakes, and the herbs vary (in other countries) to include favorites like parsley, cilantro and oregano.

What Does Chimichurri Sauce Taste Like?

If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of garlic and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice. Add in the oregano spice, pungent flavor and the vinegar’s acidic tang, and that’s chimichurri. It tastes fresh and strong, but the fat in the olive oil brings it all together into a pleasant, cohesive experience.

What Is Chimichurri Sauce Good On?

Chimichurri complements any number of meats and vegetables. Here are some of our favorite ways to use chimichurri sauce:

Serve it alongside grilled steak or pork chops, roasted chicken, poached salmon or sauteed shrimp.
Drizzle it over grilled vegetable kebabs or oven-roasted vegetables.
Use it as a salad dressing for greens or stir it into cooked, cooled grains for an easy grain salad.
Toss roasted potatoes with the sauce for a quick-and-easy side dish, or mix it into a potato salad recipe.
Swirl a tablespoon or two into mayonnaise to create a sandwich spread.
Add it to yogurt or sour cream to create a creamy dipping sauce.
Use it to marinate meat, seafood or vegetable dishes.
Spoon it over eggs on your favorite breakfast dish.
Bake it on bread with grated Parmesan cheese to create the ultimate garlic bread.

The post If you haven’t experimented with chimichurri sauce yet, it’s about time. appeared first on The Spice Chica™.

ARGENTINIAN-STYLE BBQ BEEF SHORT RIBS

SOH Developer — Sun, 14 Mar 2021 16:23:11 +0000

TRADITIONAL ARGENTINIAN GRILLING IS PURELY SIMPLE, BASIC SEASONINGS THAT LET THE NATURAL FLAVORS OF MEAT STEP UP THE PLATE, AND A NATURAL WOOD FIRE. THE RESULTS ARE EPIC.
INGREDIENTS

1 RACK BEEF SHORT RIBS, ARGENTINE CUT
1 TBSP. GARLIC, CRUSHED
2 TBSP. BALSAMIC VINEGAR
1 TSP. KOSHER SALT
1/2 TSP. BLACK PEPPER
CHIMICHURRI SAUCE:
1 BUNCH FLAT LEAF PARSLEY
1 TSP. CUMIN
1 TSP. CRUSHED RED PEPPER
2 TSP. KOSHER SALT
2 TBSP. BALSAMIC VINEGAR
1/4 CUP OLIVE OIL
1 LEMON, JUICED
PREPARATION
To begin, combine the garlic, vinegar, salt, and pepper to make a paste.

Spread the paste over the ribs and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.

Chimichurri Sauce: In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Slowly add the olive oil; this should make a thick sauce. Refrigerate while ribs cook.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Remove the ribs from the fridge and smoke them until the reach an internal temperature of 160 degrees F (about 2-1/2 hours).

Remove ribs from grill and wrap in foil with 1/4 cup of beef broth.

Take back to grill to finish cooking until it reaches an internal temperature of 203 degrees (about 2 hours longer), or until falling of the bone.

Serve with the Chimichurri sauce. Enjoy!

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traditional chimichurri

SOH Developer — Thu, 23 Aug 2018 14:32:45 +0000

“Chimichurri is a fabulous green sauce that’s been steadily growing in popularity across the North American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats or pasta.”

Try our Spice Chica Recipe: makes 2 cups

1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly minced
1/2 onion, finely chopped
1 Fresno chile or red jalapeño, finely chopped
1 1/2 cup minced fresh flat-leaf parsley
1 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Combine vinegar, 1 teaspoon salt, garlic, onion, and chile in a medium bowl and let stand for 10 minutes. Stir in parsley and oregano. Using a fork, whisk in oil and season with salt to taste, and reserve as sauce. Store in container with lid – will last 4 weeks.
The finish:
Spoon reserved sauce over the grilled meat or use it as a pasta sauce.

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A brief history of Chimichurri

The Spice Chica — Sun, 23 Jul 2017 04:14:54 +0000

Chimichurri- go ahead, say it. Roll the Rs. Enjoy the sound and take the sauce seriously. Chimichurri is an uncooked sauce used principally on grilled meat.

Argentine in its origins, chimichurri is typically made of finely-chopped parsley, minced garlic, oregano and white vinegar – though there are regional variations. The name’s origin is unclear. Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.

Another story claims that the name comes from ‘Jimmy’s curry’, Jimmy, being an Englishman who joined the fight for Argentine Independence. His name, being difficult for Argentines to pronounce, morphed into chimichurri.

Food historians think that chimichurri was invented by gauchos to flavor meat cooked over open fires. If so, the gauchos probably used dried herbs as fresh herbs would spoil.

Chimichurri myths put to rest:

It’s not pesto

Chimichurri is not an Argentine style of pesto. Some look similar, but they have distinct flavors. Pesto contains basil, olive oil, garlic, nuts, and cheese. Chimichurri has oil, water, vinegar, parsley and assorted herbs and vegetables as well as other spices blended in. Pesto is affiliated with pasta. Chimichurri goes with grilled meats.

It’s not Argentine ketchup

No, chimichurri is not Argentina’s version of ketchup. Argentines use ketchup just as people in other nations use it. What you won’t see is people layering ketchup on their grilled meats. That’s what chimichurri is for. Chimichurri is not used for dipping fried potatoes, sprinkled on hot dogs or put on hamburgers.

It’s not pureed herbs

Pureeing herbs, vegetables and spices do not make chimichurri.

Argentina’s chimichurri is the original and the best. Just ask any Argentine.

Buy Our Chimichurri

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