Chimichurri.

Chimichurri: Debunking The Myths : Asado Argentina:
Chimichurri: Debunking The Myths.
Dry Chimichurri Mix & Rub : Asado Argentina:
Dry Chimichurri Master Mix - uncooked sauce used for grilled meat.

1 Tablespoon dried parsley
1 Tablespoon dehydrated onion flakes
1 Teaspoon dried oregano
1 Teaspoon dehydrated minced garlic
1 Teaspoon red chili flakes
1 Teaspoon basil
1 Teaspoon paprika or powdered sweet pimenton
1/2 Teaspoon ground or flaked laurel (bay leaf)
1 Teaspoon salt

Chimichurri Sauce : Asado Argentina:
Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.
Chimichurri Sauce.

1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil)
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste (Aji Molido if you can find it)

Make sure all of the fresh ingredients are well washed and clean before preparing.

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients.
Allow to rest for 30 minutes.

Next add the vinegar and water.
Mix well.
Allow to rest for 30 minutes.

Finally add the oil and mix well.
Make sure that the liquids cover the rest of the ingredients.
If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch.
Transfer to a non-reactive clean bowl or jar that can be covered.
Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight.
For better results prepare at least 2 or 3 days ahead of time.
If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil, if congealed, thins out before serving.

The Argentine gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" (a rough translation is hey give me condiment or give me curry). The word then corrupted to chimichurri.

More recipe Chimichurri - "give me the curry" - Argentinian parsley-based sauce (parsley, garlic, oil, and red pepper flakes):
Sauced: Chimichurri Sauce | Serious Eats : Recipes:
Makes 1 cup

Ingredients
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons oregano leaves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes

Procedures
- Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

- Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes.
Use immediately or store in the refrigerator for up to 2 days.
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