Chimichurri Sauce

from Paul Johnson, proprietor, Monterey Fish Company

via Katherine Koelsch Kriken

serves 4

1 large bunch flat-leaf parsley, stemmed and minced, about 2/3 cup

1/4 cup loosely packed fresh oregano, minced (or to taste) 

1 to 3 cloves garlic, minced (depending on your taste) 

1 teaspoon Kosher or sea salt

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon ground chile or Cayenne pepper

1/4 cup olive oil 

1/4 cup good sherry or red wine vinegar 

Combine the ingredients in a mixing bowl. Hand chopped ingredients will give the sauce a more relish-like consistency, but it can be made in a food processor for a less chunky texture. Just be sure to mash the garlic before processing with the rest of the ingredients.

Serve this with Crisp-Skinned Salmon. In Argentina, this robust herb sauce is commonly found on every table as an accompaniment to fish, poultry or meat. It can also be made with cilantro rather than oregano.