Chimichurri Don Pablo was at the Portland VegFest 2019
What is Chimichurri?
Chimichurri sauce is very popular in Argentina, the country where Don Pablo was born and raised. There are innumerable recipes for Chimichurri sauce and multiple stories of its origin and peculiar name. The sauce ancestral beginning are in the Basque Country, in Europe, where my father’s family came from 250 years ago, in the 1780´s and settle in the mountainous region of Cuyo, in Argentina.
In the Basque country, the original name for the sauce is “Tximitxurri”, pronounced cheemeechooree, that means “A random mixture of things in no particular order”.
Enduring shelve life limitations, geography and a contained food supply, the Basque Country had develop an extraordinary creativity in order to preserve and enhance dishes. Developing a Chimichurri sauce became a tradition across centuries.
The Chimichurri sauce has historically been very popular in South America, particularly in Argentina and Uruguay. As mentioned, a possible explanation of the name Chimichurri comes from the Basque word Tximitxurri, that, translated to English it sounds just like our sauce: Chimichurri. By the way, Tximitxurri is also a sauce in the Basque Country, an herb based mix with oil and vinegar. It uses espelette pepper, a variety of capsicum annuum that is cultivated in the French commune of Espelette, Pyrenees-Atlantiquees, traditionally the Northern Territory of the basque people.
What is Chimichurri Don Pablo?
Ways to enjoy it!
Chimichurri Don Pablo is a delicious uncooked sauce with fresh organic parsley, cilantro, red onion, garlic, oregano and with extra virgin olive oil, red wine vinegar, red pepper flakes and Oregon pure kosher sea salt. It can be used as a condiment, marinade, dipping sauce, or drizzled over your favorite meal. Chimichurri Don Pablo brings a piquant experience enhancing dishes to the American palate. A refreshing and complex condiment that can be used as a dip on your bread, to pastas and superb vegetable plates. For carnivores, Chimichurri Don Pablo is ideal on grilled meats cooked in hot coals.
Because Chimichurri Don Pablo doesn’t use preservatives, it is best enjoyed within the first two weeks after it is made and should be always kept refrigerated. One option to extend its pleasure is to freeze Chimichurri Don Pablo in an ice cube tray and use the “cubes” as needed. These Chimichurri cubes will be ready in 15 minutes after removing it from tray.
Chimichurri Don Pablo can be also used with legumes, tofu, tempeh, can be added to nutritional yeast and its a delicious dressing for salads.