Chile Chimichurri

• 2 cups fresh parsley leaves
• 2 tablespoons chopped fresh oregano leaves
• 1 medium jalapeno chile (more or less to taste), trimmed and halved
• 1 large clove garlic, or more to taste
• 1/2 cup extra-virgin olive oil, or more if youd like
• Salt
• 2 tablespoons sherry or red-wine vinegar

1. Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt.
2. Puree, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
3. Add the vinegar, then a little more oil or some water if you prefer a thinner sauce.
4. Taste, adjust the seasoning and serve right away.
5. Or cover and refrigerate for up to a day; return to room temperature before serving.

parsley, oregano, jalapeno chile, clove garlic, extravirgin olive oil, salt, sherry

Taken from cooking.nytimes.com/recipes/1017621 (may not work)