The name alone makes this sauce from Argentina worth a try.
The taste is fresh and piquant.
According to Wikipedia, the origin of the name dates from the arrival of Basque immigrants to Argentina in the 19th century–at least that’s one theory!
Tximitxurri was a Basque sauce loosely translated as “a mixture of several things–in no particular order!”.
It’s appealingly vague–and has the ring of truth.
I had some parsley to spare and a good supply of capers in the fridge–add red or white wine vinegar, olive oil, red onion or shallots and garlic–in no particular order and…
I tried it with the mackerel at lunch.
Meredith thought it overpowered the fish but I enjoyed it–made up a bit for the disappointing mackerel.
1 tbsp capers
2 tbsp red onion or shallots–chopped
1 tbsp red or white wine vinegar
1 clove of garlic–chopped
4 good handfuls of parsley–chopped a couple of times by hand;
3 tbsp olive oil
salt and pepper to taste
Put first four ingredients in a food mixer and add the olive oil, spoon by spoonful, after each pulse.
The parsley retains its brilliant green better if the leaves aren’t too bashed about.
Season and pulse once more before decanting the sauce into a favorite serving bowl.
Lamb chops with chimichuri or indeed chimichuri with lamb chops next time!