Back in the days when I lived on the CLBB, I was constantly urging people to try CL's version of churrasco from the September 2000 issue with a version of chimichurri I'd gotten from our friend and fellow poster, Vanessa. Having just consulted some of my old emails from her and then the newly-discovered archive of CL posts, I went back and dug up an old post of mine from CL which includes one of two chimichurris I'd received from Vanessa:
Here you go, Susan. It's high on oil, I'm afraid, but very good. And I find that half a recipe does just fine.
CHIMICHURRI SAUCE
Recipe courtesy of Jorge Rodriguez, Chimichurri Grill
2 bunches flat leaf parsley
6 cloves garlic
1 cup extra virgin olive oil
2 tablespoons fresh oregano
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet Hungarian paprika
1/2 tablespoon cumin
1 teaspoon freshly ground pepper
1/2 cup white wine vinegar
2 tablespoons red wine vinegar
1 cup roasted pepper, diced (Gail note: since the recipe doesn't specify what kind of pepper, for 1/2 recipe, I used a mixture of 1/2 small bell pepper, a jalapeño and an Anaheim chile)
1 cup salmuera (made with 1 cup warm water and 3 tablespoons of Kosher salt)
Start with the salmuera; mix the warm water with salt and set aside to cool completely.
In a food processor, combine fresh parsley, fresh oregano, garlic and olive oil. Pulse several times.
Add the dry ingredients and the vinegars in a slow motion.
Pour the cold salmuera slowly into the sauce, while mixing, until the sauce is well amalgamated.
Suggested wine: Altos de Medrano Reserva vina Hormigas Mendoza 1997.
Yield: 4 cups.