Chimichurri sauce is a traditional Argentinian condiment that supplants the black pepper grinder on Buenos Aires tables. Every man woman and child has their own recipe, most with 5 or 6 ingredients and all spicier than that I am familiar with here in the states. This recipe is updated to reflect what I learned while traveling in Argentina and I can’t wait to share it with you.

Tximitxurri, the Basque word describing “a mixture of things” is ambiguous, although most chimichurris have the same base ingredients. I can easily see how it morphed into chimichurri, the English phonetic equivalent. It migrated to Argentina with the Spanish in the 1800’s, then to the U.S. much later. It is popularized in a toned down version for American palates.

Argentinian Chimichurri

So, what did I learn that is so different, that I’m compelled to change my recipe? It begins with the heat. Argentinian chimis amp up the heat with more red pepper. That’s why the steakhouses forego pepper grinders on the table. Everyone adds chimi to their meat, whether beef, chicken or pork and they like it spicy hot.

Next I found the texture quite different, with finely ground herbs, better to infuse their flavor into the oil. Finally, I detected a more prominent role for oregano within each recipe.

My Revised Chimichurri Sauce Recipe

I love spicy food so you shouldn’t be surprised that I have raised the heat, made it more oregano forward and chose a finer blend. I liked their local recipes better than mine and I’m not afraid to admit it. However, the real secret I learned while there is wrapped up in the fact that every man, woman, child and chef has their own recipe.

Begin here, but experiment and test variations on a theme until you find your own, personal “best recipe”.

Variations and Use of Chimichurri

You can use it both for a marinade and condiment primarily for meats, but don’t forget to try it with fish and poultry. There is a red chimichurri derivative of the original made by adding tomatoes and red bell pepper. For those searching for something beyond the A-1 or worcestershire world, I highly recommend you give this a try on strip steak, flat iron steak and picanha.