Chimichurri tends to come in two versions in most Argentine restaurants - the "green" version above, and a "red" version, which I tend to like better. Thought I'd contribute the recipe for the red one that I like to use: 1/2 cup oil 1 cup warm water 1/2 cup vinegar 1/2 cup white wine 1 teaspoon salt 2 cloves garlic, minced 2 tablespoons parsley, finely chopped 1 scallion, chopped 1 small tomato, peeled, seeded, and chopped 1 small sweet pepper, finely chopped 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon ground pepper (or chili powder if you want spicy) 1/2 teaspoon oregano leaves 2 bay leaves Basically, mix all the ingredients together and let it steep for at least 12 hours before using, shaking it up every few hours. It should be used within a couple of days as the freshness of the flavors will fade quickly.

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