Chimichurri Sauce:

2 to 10 cloves garlic, peeled, and chopped coarse
1 or more jalapeno/Serrano, 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.