Chimichurri

Origin: Argentina and Uruguay. An uncooked sauce of finely chopped parsley, oregano, garlic, red wine vinegar, and olive oil, the essential accompaniment to Argentine and Uruguayan grilled meats (asado).

Flavor Profile: Herbaceous, garlicky, and tangy, with dried oregano providing an earthy backbone distinct from fresher, greener herb sauces.

Culinary Uses: Condiment for grilled steak and other asado meats, spooned on generously; marinade for meats before grilling.

Regional Variations: Chimichurri rojo adds paprika and chili for a red-tinted, spicier variant; Uruguayan versions sometimes include bell pepper for sweetness.

Storage: Refrigerate; keeps about a week to ten days as the vinegar helps preserve the fresh herbs somewhat longer than purely oil-based green sauces.

Notes: Do not confuse with Italian salsa verde or Moroccan chermoula (Europe and Africa batches) — three independently developed green sauce traditions.