Red Pepper Chimichurri Sauce
 Based on the classic Argentinean sauce, this version has the versatility to work as a marinade, sandwich condiment, side sauce on just about any meat or fish or grilled veggies for a vegetarian meal. It keeps well in the fridge for up to 2 weeks or can be frozen.

45 g kosher salt or sea salt
235 ml warm water
2 bunches flat leaf parsley, chopped
6 cloves garlic, chopped
235 ml extra-virgin olive oil
215 g roasted red peppers, coarsely chopped
15 g sweet paprika
10 g chopped fresh oregano
5 g crushed red pepper
2 g ground black pepper
1 g ground cumin
120 ml white vinegar
30 ml red wine vinegar

Whisk together salt and water until salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera. Combine parsley, garlic, and olive oil in a food processor or blender, and pulse several times. Add remaining ingredients and continue to pulse until the ingredients are well combined, but still chunky. Transfer the sauce into a large mixing bowl, and slowly stir in cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow