I guess that’s part of my point. Chimichurri doesn’t have things like jalapeños in it, and also the red is pretty much what you get here in Argentina where it’s from, the green is much rarer to find – or actually, I should say, if you ask for chimichurri, it’s much rarer to get. While I’m not someone who subscribes to a “there’s only one way to make this sauce” kind of approach to cooking, at all, calling a spicy chili sauce chimichurri here (and particularly the green version, which is usually little more than parsley and garlic in oil and vinegar) makes as much sense as ketchup made of cherries because they happen to be red and round too. You can do it and call it what you like, of course, but it’s a different sauce, and I think that for folks who don’t live here, it’s worth knowing what the “real” stuff is and tastes like.

I was wondering where you’d disappeared to – it’s been a long time since you commented!