Robin: If you’ve had chimichurri sauce before, you are probably thinking that what is shown in the picture does not look at all like the condiment you are familiar with. The chimichurri most people know of is made with fresh green herbs and olive oil, and it’s an exquisite condiment for grilled meats in Argentina and Uruguay. Central American chimichurri, common in Costa Rica and Nicaragua, is used for the same purpose, though its ingredients are very different and the finished product is fresher-tasting.
I have to admit that I was heavily prejudiced against this condiment the first time I encountered it in Costa Rica. I was served something that, on first glance and given my Mexican background, I immediately judged to be a fake “salsa.” How could a mixture of tomato, onion, and cilantro—but containing no diced chile!—add anything to my roasted chicken?? Then when I heard it was called chimichurri, I rolled my eyes even harder; after all, everyone knows that chimichurri is green and oily.
I quickly learned that the way this simple-but-amazing Central American chimichurri is made produces a seriously delicious condiment. The tomatoes, onions, lime juice, and salt sit at room temperature for a good while, allowing the juices to “multiply” and the onion to slightly pickle. The result is something that just might be the perfect fresh condiment, adding bright flavor, texture, and vitamins to a meal. I never make Mexican salsa now (at least not the “salsa” referred to by the English use of the word, which generally refers to pico de gallo; I still adore Mexican table sauces), preferring to whip up some chimichurri.
Mouthwatering is what this condiment is. I usually steer clear of that adjective, as it is almost always an exaggeration; in this case, however, the use of the word is warranted. If you are skeptical, I get it. Remember, I scoffed at this chimichurri myself when I first saw it. Make a batch, though, even if just to humor me, and judge for yourself. I’m pretty sure you’ll thank me!
Important: Be sure to use fresh Latin/Caribbean limes for this recipe (also known as key limes or Mexican limes); bottled lime juice will just not cut it.
Note: As with most dishes containing this ingredient, the cilantro is optional here. Although the chimichurri is best with it included, it’s still delicious without cilantro. Don’t hesitate to make this without the herb, if necessary.
Central American Chimichurri
Ingredients
- 3 medium-sized ripe red tomatoes, chopped
- 1 small white onion, diced
- ½ teaspoon salt or to taste
- 2 juicy, fresh Mexican limes, halved
- 1 small bunch cilantro amount to taste
Instructions
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Tomatoes should be chopped into pieces no larger than ½-inch square (just a smidgeon over a centimeter), and onion should be a bit smaller.
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Combine tomatoes, onion, and salt in a non-reactive (glass or stainless steel) bowl. Squeeze the limes—preferably with a hand-held lime juicer— over the ingredients in the bowl. Stir until elements are well combined.
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Cover the mixture and let it sit at room temperature for a couple of hours. During this time, the salt will cause the tomatoes to give up their delicious juice and the lime will slightly “pickle” the onions.
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Shortly before serving, chop the cilantro. (I use both leaves and stems, as is done by home cooks and at taco stands in Mexico.) Stir the cilantro into the tomato mixture.
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Place your bowl of mouth-watering chimichurri on the table so that each person can spoon out the desired amount onto his or her plate. Serve at room temperature as a side to any plain roasted, baked, fried, or sautéed meat, fish, or poultry. (It is also good sprinkled over rice or eaten with tortilla chips.)
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Store leftovers in a glass container in the fridge, but take them out an hour or so before serving to allow the chimichurri to come to room temperature. Add additional fresh, chopped cilantro to the leftovers, if you like.
Recipe Notes
- To make this more salad-like and much less juicy, use only half of the onion. Stir together tomatoes and onion, but do not add salt or lime juice. Just before serving, add the juice of one lime, the cilantro (optional), and salt to taste; stir well. Serve immediately.
- Don’t hesitate to add minced fresh hot pepper (jalapeño or serrano chiles, for example) to the mix, if you feel you it will go well with the particular food you are serving and the people who will be eating it.
In addition to using it on plain roasted meats/fish/poultry, enjoy your chimichurri as an accompaniment to these dishes:
Other scrumptious condiments
More fresh salads
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