Traditional Chimichurri Sauce

To make the chimichurri sauce, in a saucepan, bring 1 cup water to a boil over high heat. Add 1½ teaspoons salt and stir to dissolve. Meanwhile, in a heatproof glass jar with a tight-fitting lid, combine the garlic, oregano, rosemary, thyme, bay leaves, chile powder, and ¼ teaspoon pepper. Pour the hot salted water into the jar. Add the vinegar and olive oil, cover tightly, and store in a dark place for at least 4 hours, but ideally 1 week.

Chile-Cilantro Chimichurri Sauce

In a food processor, combine the cilantro, parsley, green onion, lime juice, vinegar, bay leaves, chile, ½ teaspoon salt, and ¼ teaspoon pepper and process until the mixture is minced, about 10 seconds. Transfer to a bowl and stir in the olive oil Let stand at room temperature for at least I hour to allow the flavors to blend, or until ready to serve.

Parsley-Garlic Chimichurri Sauce

In a food processor, combine the parsley, vinegar, garlic, oregano, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and process until the parsley and garlic are uniformly minced, about 10 seconds. Transfer to a bowl and stir in the olive oil. Let stand at room temperature for at least 1 hour to allow the flavors to blend, or until ready to serve.