Chimichurri cha cha

I love chimichurri, that famous Argentinian condimento caliente. Making it is theraputic and it tastes great on nearly everything from cardboard to crow - but especially on a nice slab of grilled cow flesh.

I searched high and low (ie. google) and the internet machine could hand me no definative recipe - leading me to conclude that the tried and true recipe that I use must be the definative one just waiting to be posted.

So grab yourself about 5 cloves of garlic and a half a bunch of flat leaf parsley, some chopped fresh chilli (like one small red one) and some red wine vinegar.

Whack the garlic, parsley and chilli, in your mortar and pestle with a bit of salt and pepper to create some grip and pound to a pulp. Add red wine vinegar to make it saucy. (I generally don't use any but some olive oil helps sauce it up sometimes, just a drizzle mind you, this is not salad dressing but a salsa) Chill for a few minutes.

Serve it over something.