This is one of countless variations of South American chimichurri sauce. It is said that each cook has his or her own version. This simple, thick, almost spreadable sauce is great with grilled or broiled foods–meats or vegetables.
1 c minced fresh parlsey leaves
3 medium garlic cloves, minced
1 medium jalapeno chile, minced (or 1/2 t red pepper flakes or 1/4 cayenne powder–or to taste)
1/2 c extra-virgin olive oil
3 T red wine vinegar
salt, to taste
1. Mix all ingredients together in a small bowl. Or, for a smoother consistency, buzz in a blender. The sauce can be covered and refrigerated for up to 3 days.