Chimichurri.

Chimichurri | David Lebovitz:
Chimichurri
About 1 cup (250ml), 4 to 6 servings

I’m not sure which variety of chile that I used, since they don’t label them as such in Paris, but mine was somewhat spicy. (It may be a Mirasol, or mature Anaheim chile pepper.)
You can use any kind of pepper that you want, adjusting the quantity to your taste, depending on the spiciness of the variety.
Jalapeños would work nicely, if available.
But the chimichurris I’ve had were not necessarily spicy , so don’t overdo it.
You want the flavor of the herbs and garlic to shine through.

Because fresh oregano is elusive in Paris, I used dried.
If you have access to fresh oregano, by all means, use it (and skip the thyme).
You should double the amount, as indicated – or add to taste.

1 chile pepper
1/2 cup (125ml) extra-virgin olive oil
2 tablespoons red or white wine vinegar
2 teaspoons dried oregano (or twice that amount of freshly chopped leaves)
Optional: 1/2 teaspoon minced thyme leaves
3/4 teaspoon salt
4 cloves garlic, peeled and minced
1/4 teaspoon smoked or sweet paprika
1 1/2 cups (15g) lightly packed leaves of flat-leaf parsley
1. In a cast iron skillet, or directly over a grill, gas flame, or under the broiler of an oven, char the pepper, turning it a few times, until the outside is blistered. Remove from heat and let cool.

2. Once cool, remove the stem, split down the middle, and remove the seeds. (You can leave them in, but they may be quite spicy.)
Chop half of the pepper and add it to a medium bowl. (Reserve the remaining half of the chile for another use.)

3. Add the olive oil, oregano, thyme (if using), salt, minced garlic, and paprika, and stir.
Finely chop the parsley and stir it into the mixture.
Taste, and add additional salt and vinegar, if desired.

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