Chimichurri Sauce

Recipe From : 'Something Spicy', by Frances Towner Giedt

2 to10 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 mince finely. Add oregano and parsley; pulse to finely chop. Add rest and process until smooth. Use immediately or refrigerate until ready to use.
Use as a baste on prawns, beef, chicken or pork, as well as serving on the side 6 servings