Chimichurri (and experiments)

Place the coarsely chopped sauce components into a food processor or blender bowl, crush the garlic, add oil and vinegar (or any citrus juice), and add salt and sugar.

Blend in a blender until smooth but not puree. Balance the flavor at your discretion (salt, sugar, vinegar), but the sauce should be sour overall.

Eat immediately with any meat, white fish, or starchy vegetables.

Also, if you cut the jalapeño with your hands, avoid touching your finger to your eye, unlike the author of this recipe.