Chimichurri Or Chimi | Vibrant & Homemade Green Chimichurri
How to make Chimichurri Or Chimi | Homemade Super Simple Chimichurri
Chimichurri Or Chimi | Super Simple Homemade Chimichurri – Give a pass to the over-priced processed Chimichurri at supermarkets and opt-in for fresh homemade Chimi for a fraction of the price.
I love a gorgeous vibrant green sauce. It makes everything you put it on look more appetising and fresh. Apart from being healthy, there are a lot of great things happening in the flavour department for a homemade chimi.
Chimichurri is a healthy and delicious dip and topping and is great on a ton of dishes and even with chips. Chimi is also used for marinating meats and for basting them while cooking.
How do I make homemade Chimi?
Chimi is a vibrant green sauce. It is quite dapper when it comes to offering a lot from a few.
Chimichurri has just the right amount of tanginess from the red wine vinegar. The olive oil makes the sauce smooth and creamy.
Here, I am showing you how I like it or make it with ingredients as it is done traditionally. It is sper simple to make and can be stored for upto a week in your refrigerator.
Having said this there are so many variations in the world of Chimi, that it’s now difficult to say which is the closest to the most authentic chimichurri recipe there is.
What is the history of Chimichurri?
The origin of the word chimichurri is unclear. It maybe a corruption of English words, most commonly the name Jimmy Curry, supposedly a meat wholesaler as per a story.
As per SFGATE, the Argentine gourmet Miguel Brascó claims that word chimichurri came about when the British were captured after the failed British invasions of the Río de la Plata in 1806-1807.
The prisoners asked for condiments for their food, mixing English, aboriginal and Spanish words.
Still other stories say the name of the sauce comes from the Basque settlers who arrived in Argentina in the 19th century.
Hence, the name of the sauce comes from the term tximitxurri, loosely translated as “a mixture of several things in no particular order.“
What can I serve homemade Chimichurri with?
Chimichurri goes fabulously with bread, rice, soups, pastas, spaghetti, red meats, poultry, seafood, roasted or grilled vegetables.
It can be a base for your sandwiches, as a pizza topping, and even chips!
How can I store Chimichurri?
Since chimichurri is made with fresh ingredients & herbs, the sauce should be kept under refrigeration. It stays well in the fridge for 2-3 weeks and for about 7 days if not refrigerated.
Can I freeze Chimichurri?
I recommend putting the chimichurri sauce in an ice cube tray and freezing individual cubes. Once frozen, they can be stored in a freezer bag.
You can also freeze the sauce in larger airtight containers as well. It will keep its flavor in the freezer for about 3 months.
Chimichuri or Chimi | Simple Homemade Chimichuri
Get your ingredients ready to make Chimichuri or Chimi | Simple Homemade Chimichuri
This recipe traditionally is made by hand and not by a blender. So, finely chop all the ingredients, that is, fresh green parsley, fresh oregano leaves (you can use dry oregano in case fresh leaves are unavailable), garlic cloves and a red chilli.
Add red wine vinegar and pour olive oil gently into it. You are building an emulsion here so it is essential combine them together to create a consistent and smooth mixture like a sauce.
Let the sauce rest for 10 minutes so that the flavours blend in nicely. Chimichurri evolves in its flavor as it ages. And, that is how simple it is to make chimichurri sauce at home. Enjoy
Chimichurri or Chimi | Super Simple Homemade Chimichurri
- 0.5 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 0.5 cup Parsley fresh and finely chopped
- 3/4 teaspoon Oregano fresh and finely chopped
- 4 piece Garlic cloves finely chopped
- 1 piece Red chili finely chopped
- 0.5 teaspoon Sea salt please adjust it to your taste
- 0.5 teaspoon Black pepper please adjust it to your taste
- 0.5 teaspoon Cumin powder
- Get your ingredients ready for chimichurri recipe.
- Finely chop parsley, oregano, garlic cloves & red chilli
- Mix vinegar and olive oil slowly so that it forms a smooth emulsion.
- Mix all the chopped ingredients & cumin powder in.
- Mix well and season with salt & pepper to taste.
- Let the chimichurri sauce rest for 10 minutes for flavours to blend in.
- If you like the strong flavour of garlic, use 4 cloves like I have used. If you like a milder garlic flavour use 2 cloves.
- Chimichurri can be adjusted to your taste. You can add more salt, more pepper, less or more chili. It’s all up to your taste.
- Red wine vinegar is the best vinegar for chimichurri, however, you can use lemon juice as a substitute.
Tools & Equipment Used For This Recipe
FINALLY, TO SUM IT UP
Super Simple Homemade Chimichurri or Chimi– Give a pass to the over-priced processed Chimichurri at supermarkets and opt-in for fresh homemade Chimi for a fraction of the price.
I love a gorgeous vibrant green sauce. It makes everything you put it on look more appetising and fresh.
Apart from being healthy, there are a lot of great things happening in the flavour department for a homemade chimi.
Chimi is a healthy and delicious dip and topping and is great on a ton of dishes and even with chips. Chimi is also used for marinating meats and for basting them while cooking.
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