Chimichurri

The name may be derived from the Basque 'hodgepodge', 'mixture of several things in no particular order'. Another theory is that the name may be a variant of Spanish 'hubbub', ultimately perhaps from Basque 'noise, rumor', many Basques settled in Argentina and Uruguay in the 19th century. Various false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy['s] curry", "Jimmy McCurry", or "gimme curry", but no contemporary documentation of any of these stories has been found. ==Preparation==

is usually made from finely chopped flat-leaf parsley, but the other seasonings used may vary. Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, crushed pepper flakes or other preparations of chili pepper, and olive or sunflower oil is typical (plus a shot of hot water). Some recipes add onion or shallot, and lemon juice. The sauce can be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. ==Usage==

Chimichurri is often served as an accompaniment to churrascos (grilled meats). It may be served with grilled steaks or roasted sausages, but also with poultry or fish. ==Other uses of the term==

In the Dominican Republic, or refers to a hamburger topped with chopped cabbage and . In the cuisine of León, Mexico, is a pizza topping of mayonnaise, mustard, , white vinegar, garlic, oil, and salt. This dressing has an orange hue and is very popular in the city. ==See also==