Chimichurri

Chimichurri () is an uncooked sauce of Argentine origin, used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Paraguayan and Uruguayan cuisines, the sauce comes in a green ("chimichurri verde") and red ("chimichurri rojo") version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
Etymology.
The name may be a variant of Spanish "chirriburri" 'hubbub', ultimately perhaps from Basque "zurrumurru" 'noise, rumor'. Another theory connects it to Basque "tximitxurri" 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century.
Various, almost certainly false etymologies, purport to explain the name as a corruption of English words, most commonly the name "Jimmy Curry", "Jimmy McCurry", or "give me curry", but no contemporary documentation of any of these stories has been found.
Preparation.
Chimichurri is always made from finely chopped parsley, but other seasonings used vary. Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil is typical (plus a shot of hot water) Some recipes add shallot or onion, and lemon juice. Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. Chimichurri is often served as an accompaniment to "asados" (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, "chimichurri" or "chimi" is a hamburger topped with coleslaw and sauces; a sauce somewhat similar to Argentinean chimichurri is called "wasakaka".
In the cuisine of León, Mexico, "chimichurri" is a pizza topping of mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil and salt. This dressing has an orange hue and is very popular in the city.