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Cowboys & Gauchos {Chimichurri Sauce Recipe}

on January 19 | in Recipes | by | with 9 Comments

The Legend of Jimmy Curry

An Englishman and his gauchos, what better way to begin a story? Hey hey, I hear you snickering! He’s not wearing the gauchos, silly, he’s riding with them. They’re Argentinian cowboys – grandsons of Spanish conquistadors and local women who roast cimarron steaks over open pits and dance the malambo in pampas.

Anyway, back to the story. It’s said that Jimmy – a meat importer – became obsessed with traditional criollo Argentine barbecues during his travels, even to the point of creating a special sauce that took off like wildfire in popularity. Long after he’d made his fortune and returned home locals were still eating Jimmy’s curry, or as it came to be known, chimichurri.

Now seriously, half of that story may not be true. There are reports that it was really Jimmy McCurry from Ireland, or maybe just some guy named James. But you can count on this. If you’re not afraid of a little heat, this sauce will make your tastebuds do the tango over a juicy steak, roast chicken, chorizo, shrimp, baked butternut squash or even your morning eggs.

Buen Provecho!

Chimichurri – Argentinian Herb Sauce

Ingredients:

  • 1 jalapeño (about 1/2 ounce),
  • 1 teaspoon dried oregano leaves
  • 1 teaspoons dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • about 1/3 cup of extra-virgin olive oil
  • 1-1½ teaspoons crushed red pepper
  • 1 tablespoon tightly packed coarsely chopped fresh parsley
  • 1 to 2 teaspoons finely chopped garlic
  • 2 bay leaves
  • 2 tablespoons of red wine vinegar or apple cider vinegar
  • about 1/2 teaspoon of salt
  • freshly cracked black pepper, to taste

Directions:

  1. Set oven on broil and place jalapeño on top rack. Allow to char on one side (about 3 minutes, then turn over and allow to char on the other side)
  2. Dice the jalapeño (if you prefer a milder sauce de-seed before doing so)
  3. Warm oil over very low heat
  4. Add all ingredients to pan and allow to steep for 30 minutes to an hour

 

 

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9 Responses to Cowboys & Gauchos {Chimichurri Sauce Recipe}

  1. Katherine Inge Bradley via FB says:

    Chimichurri is awesome stuff. My husband lived in Argentina for 9 years and his parents lived there for almost 20 years. We have chimichurri any time we have a cookout.

  2. Hannah says:

    Sounds interesting, I’ll admit I don’t like hot, but the flavors sound good. Did you drizzle it over butternut in your top picture?

    • Heather says:

      They really do meld well together – maybe you could cut back on the jalapeno for a milder version? Yes, that top pic is exactly as you described and made a wonderful breakfast this morning :)

  3. We are lucky to have a FANTASTIC chimichurri lady here! Mimi McCurry’s Chimichurri Sauce! Also available Backyard CSA! YUM!!!

  4. [...] When I saw this recipe I knew I had to link to Heather at Mommypotamus for her Chimichurri Sauce recipe. [...]

  5. Karen Eric Hammond via FB says:

    We had katies favorite sauce over shrimp last night!!!!

  6. Ohhh, I haven’t tried it with shrimp! Maybe we should have a seafood fest when you come up to visit!

  7. Karen Eric Hammond via FB says:

    Did you say a sea of food? Count me in!

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