Chimichurri Sauce

• 2 to 10 cloves garlic, peeled, and chopped coarse
• 1 or more red jalapeno, stemmed, seeded, chopped coarsely
• 1/4 cup fresh oregano leaves
• 1 cup fresh parsley leaves
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 teaspoon salt

Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use.
Use to baste shrimp, beef, chicken or pork, and/or serve as a sauce on the side of just about any meat or main dish.

Recipe adapted from "Something Spicy," by Frances Towner Giedt
Makes 6 servings