Chimichurri Sauce

This is a sauce that you can use with grilled meat (asado). In Argentina the meat is usually condimented with sea salt or "sal parillera", grilled ans served plain. You can place in the table the jar with the sauce and people will add it to taste. They are many variations of this sauce. You can adjust the condiments at your taste, but this is a basic recipe. You can store the sauce for about 1 week in the refrigerator.

1 cup boiling water

1 tbsp sea salt
1 tbsp crushed red pepper flakes
1/2 cup olive oil
1/4 cup vinegar (red, white or balsamic, your taste)
1/2 cup fresh chopped parsley (no stems)
3-4 garlic cloves
3 bay leaves
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped fresh oregano or 2 tsp dry.
1 tsp black pepper

Dissolve the sea salt in the water and add the pepper flakes. Let cool down. In a glass jar, that you will use for storage mix the cool water mix and the rest of the ingredients. Make sure the mix is homogeneous. Cover with a lid and store in the refrigerator. If you use dry ingredients the sauce may last longer, but you will sacrifice the taste.