Origin and recipe for a good "Chimichurri" sauce!

The chumichurri is the sauce that is typically used to dress the Uruguayan roast, made with parsley, oregano, garlic, salt and brine in its origins, which is now replaced with vinegar. This peculiar spicy sauce has its origins in Uruguay, but also in Paraguay and Argentina.

Not only is it used to enhance the taste of roast beef, it is also a good salad dressing and looks great for marinated fish and chicken. You can also eat simply by slicing it on a bread or a toast.

Although there is no historical evidence to prove it, it is said that the name of this sauce has its origin with the British who invaded the Spanish colonies of the River Plate in the early 19th century, who were taken prisoner. Following this theory, the prisoners asked for condiment for the food, combining Spanish, local and English words: "che mi curry" they said this words combination to ask for the sauce.

Another version published by the Argentine press, but also has no historical evidence, mentions an immigrant of Irish origin who in the attempt to make a Worcestershire sauce with local ingredients, ended up making the mixture that we know today as chimichurri. The Irishman was named James McCurry and it is believed that the name of the sauce comes from his Spanish name: "Yimi Churri".

Recipe to prepare Chimichurri:

Ingredients:

*Half cup of parsley leaves (medium tied)
*Two tablespoons of oregano (if possible, fresh)
*Between two or four cloves of garlic, depending on whether you want to make it stronger
*Half a cup of common onion or green onion chopped
*Two tablespoons of vinegar
*Half a cup of oil
*salt and pepper to taste
*Water

Procedure:

The chosen ingredients should be chopped very small, or a mortar can be used to grind them. To save time you can use a processor but the consistency does not remain the same as the traditional chimichurri.

Once the solid ingredients are crushed or chopped, they should be mixed and placed in a pre-sterilized glass jar, with the vinegar, the oil and a little warm water to complete. Leave to soak for several hours and store in the refrigerator. It is advisable to consume it within 48 hours.