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This zesty sauce has many iterations and is more of a jumping-off point than a recipe.
Traditionally used as a cooking and serving sauce in Argentina, chimichurri is now equally popular in Uruguay. Some folks claim parsley and oregano are the "real" chimichurri herbs, some claim it is parsley and cilantro. Whatever combination you choose, your meat, fish and grilled veggies will get a huge boost of summer flavors. 
1 bunch parsley
1/2 bunch oregano or cilantro
3-4 cloves garlic or a chopped shallot
1/2 t salt
1/4 t chili flakes if desired
3 T vinegar (red wine vinegar is traditional but Apple Cider works well)
2/3 cup olive oil
Put herbs, garlic, salt, vinegar and peperoncini into your blender or food processor.
Blend together while streaming in the olive oil.
Use as a marinade or to top grilled meats and fish, or freeze in ice cube trays to add fresh flavor to soups and stews all winter long.