Chimichurri (also spelled chimmichurri) is the signature sauce of Argentina and is starting to become more popular in this country. Now leave it to us Americans to try to give it some sort of “other name” to describe it. I’ve seen it called everything from “Argentinean ketchup” to the “pesto of Argentina”. Other than the fact that it can be made in the blender like an Italian pesto it really is unique enough and flavorful enough to stand on its own.
In Argentina grilled meat from the asado (barbecue) is a staple, with steak and beef ribs the meats most frequently used. Grilled meats in Argentina are almost always served with a brightly colored sauce called chimichurri, a sauce of herbs, garlic and tangy vinegar. While Chimichurri is primarily used as a sauce for grilled or roasted meats it can also be used as a dipping sauce for empanadas, grilled chicken and even fish.
Ingredients: Smoked sweet paprika, black pepper, parsley, garlic, basil, lemon peel, oregano, thyme and Aji Amarillo
