Chimichurri Pampeano, a passionate mixture.
Its Name came from James C. Hurray, a scot, trading in beef in Argentina, who was fond of curry and brought some from India. His cooks loved this spice and were always asking him, in broken English: chi me churri” meaning to say “give me curry”!
A mixture of herbs and peppers, chimichurri pampeano can be used either as a marinade or as a dipping sauce that is very popular in Argentina where it is served with meat in a type of barbeque during asados, improvised evening get-togethers and a true Argentine ritual.
It is made of parsley, garlic, oregano, coriander salt and pepper.
To prepare a chimichurri sauce, mix 2 tablespoons of chimichurri, oilive oil and white balsamic vinegar or lemon juice to taste. We enthusiastically recommend this sauce that is intense and rousing like a tango step.