Argentinian BBQ & Chimichurri
An Argentinian BBQ cannot exist without chimichurri. There are many stories around the creation of this BBQ condiment, but one of these stories stroke with me. Rumors have it, that the sauce was created by an Irish man living in Argentina (presumably a solder). His name was Jimmy and he had a curry sauce for his meats. The curry was so good that everyone began to call it “Jimmy’s curry”, Argentinians not being English-speakers had a hard time pronouncing it, so it eventually developed into “chimichurri”, and this is how the iconic Argentinian condiment was born, or so the story says, I like to believe Jimmy did it.
I always marble at the little food stories and origins, for me they are the best stories anyways!
The recipe is pretty simple and can be tweaked to your liking of herbs and spices. This recipe yields about 3 cups of the condiment.
Ingredients:
1 cup of parsley (chopped)
1 cup of cilantro (chopped)
½ of an onion (chopped)
1 garlic clove (mashed)
5 small radishes (chopped)
½ cup of lemon juice
2 cups of extra virgin olive oil
Salt and pepper to taste
Directions:
1. Mix all ingredients together and keep refrigerated.
Tips:
1. Other ingredients may be added: hot peppers, mint, any spices of your liking, really.
2. Serve with BBQ meat, and any side of your choice.
Enjoy!
