Chimichurri Tradicional

In Argentina we cook asado (bbq beef) with just salt and we don't use keptchup, BBQ sauces or mayonese with the asado.
There is only two` exceptions Salsa Criolla and Chimichurri.

Ingredients

• 600ml Water
• 20g Salt (better coarse ground)
• 1 and 1/2 head of garlic (finely choped or grounded in mortar)
• 60g of dry oregano about 1.5 cups
• 2 cups of finaly choped parsley
• 10g ? of chili flakes (idealy aji molido a non hot chili flakes from argentina in this case 20g)
• 5g ground Laurel or add 3 leaves in the jar
• 5g ground romero (optional)
• 5g black pepper
• 300ml of red wine vinager
• 300ml of sunflower oil or other mild oil not olive oil

Directions

1. Make a salmuera with the water and the salt. Just boil the water until the salt disolves and leave it a side to cool.
2. Incorporate the rest of the ingridients.
3. Keep it in the fridge up to 2 weeks, you can freeze it but you will loose the freshnes of the parsley.
4. It will last longer if you stelerize the jars