Tximitxurri
Tximitxurri (pronounced cheemeechooree) is the Basque ancestor of Argentinian Chimichurri. We adore adding a little hint of brandy, but you can leave it out if you want. Tximitxurri lasts for 2 days in the fridge, and it’s better to take it out 30 minutes before serving to let it warm to room temperature before serving.
Ingredients
- 4 cloves garlic
- 2 tsp salt
- 1 tsp Reshampatti pepper
- 2 Tbsp Gorria pepper
- Black peppercorns to taste
- ½ cup parsley, chopped
- 1 Tbsp cider vinegar
- 4 Tbsp lemon juice
- 2 Tbsp brandy (opt.)
- ½ cup olive oil
Method
-
1
Place garlic, salt, pepper, and peppercorns into a mortar and mash to a paste.
-
2
Add chopped parsley and mash to a paste.
-
3
Incorporate vinegar, lemon juice and brandy. Pour oil in a slow, continuous stream while mashing into a rough, chunky sauce.
A variation of the Chimichurri from The Spice Trekkers Cook at Home
