A fiery mix !

This mix gets its name from a Scotsman, James C. Hurray who imported meat in Argentina. He loved curry, and had it sent to him from India. His cooks, who loved his spice, were always asking him it in their pigeon English: "chi me churri"meaning "give me curry"!

Chimichurri patagonico is a mix of herbs and spices which can be used as the base for marinades and is a very popular condiment in Argentina where it's an essential part of Argentinian asados a typical local social barbecue based event. It is made using garlic, de black pepper, mushrooms, onions, coriander, parsley, rosemary and salt.

Just as intense and pungent as a dance of tango, chimichurri is made up into a sauce using: 2 table spoons of chimichurri, olive oil, white balsamic vinegar or lemon juice, depending on your personal taste. Devilishly delicious, this sauce is highly recommended.