Ok, so hear us out. The origin of the word ‘chimichurri’ is a bit debated and usually, historians will lean towards one or the other theories. One involves an Irish immigrant and one is based on the literal translation, which is both brilliant and vague in equal measure. Now we’re no historians. Nor linguists. But we lean towards the latter because of how epic the ‘literal translation’ is. So here goes. Chimichurri is derived from the Basque ‘tximitxurri’, which literally translates to ‘a mixture of several things, in no particular order’. How brilliantly vague is that?!
‘Hey, what’s that lying around?’
‘Some old tandoori chicken from yesterday, sire’
‘Ok great, throw that in a tomato sauce and call it chicken tikka masala’
Like most foods that were created as a means of necessity, poverty or simply using what’s available, the classic chimichurri has no ‘perfect’ recipe either. Yet, it has evolved to become one of the most loved sauces around the world, particularly when paired with red meat. And each region has their own version of the sauce. Some use parsley, others prefer cilantro (coriander, to us Indians), some keep it green (chimichurri verde), others lace it with sun-dried tomatoes to give it a red hue (chimichurri rojo). But here’s the non-negotiables of a good chimichurri - oil, herbs, spices, chili, garlic and acid. After this, you’re free to experiment.
While chimichurri is traditionally served as a sauce, the downside is the shelf life. Fresh chimichurri will usually keep in your fridge for about 2-3 weeks. Dry or a de-hydrated chimichurri, like our <version of the chimichurri> here, will stay for over 9 months, so you always have it when those cravings kick in.
And to transform this de-hydrated spice blend into a paste, all you need is oil - any oil works but we prefer olive oil and acid, in the form of lemon juice or vinegar. And to take it up another level, add freshly diced garlic and finely chopped chilies. You can see our ‘Level up your Spyce’ series to transform not just the chimichurri, but all our other blends, into sauces, dips and marinades for maximum choice.
Now that you’re here, you’re clearly curious about chimichurri and how to best use it. To that end, you’ll be thrilled to know that chimichurri is super versatile and pairs beautifully with a variety of foods, all while smelling and tasting heavenly. We’ve made a bunch of recipes using our chimichurri spice blend like the chimichurri mushrooms, chimichurri smashed potatoes and the chimichurri chicken sandwich.
All in all, the chimichurri is a fantastic little spice blend that can help transform so many of your otherwise boring meals. It’s fresh, herby and delicious, making it our new KFF - kitchen friend forever :)
And before you leave, don’t forget to check out our other blends from our ‘The Americas’ collection. And click here to check out our full range.
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