A vibrant green sauce from Argentina made with parsley, cilantro, garlic, olive oil, vinegar, and red pepper flakes. It's traditionally served with grilled meats, especially beef.
From Argentine Spanish, possibly derived from the Basque 'tximitxurri' meaning 'a mixture of several things in no particular order.' The sauce reflects the culinary influence of European immigrants, particularly Basque settlers, in Argentine cuisine.
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