Step 1

Chop the parsley, basil, oregano, onion, garlic, and jalapeno finely. Or blend them in a food processor, but do not puree, as that will be done in the final step.

Step 2

Place chopped ingredients in a bowl and sprinkle with salt. Mix them well so the paste absorbs the salt.

Step 3

Let mixture sit for 15 - 20 minutes until the ingredients release enough brine.

Step 4

Pack ingredients into pre-sterilized jars and pour in brine.

Step 5

Ensure herbs are covered entirely with brine. If you need more brine, you can create more by mixing 2 tsp of salt with a cup of water.

Step 6

Put weight over herbs to keep them submerged in the brine. Cover with airtight lid.

Step 7

Place in a clean dry spot in your kitchen and allow to ferment for 7-10 days.

Step 8

Check every once in a while to make sure the herbs are still submerged in brine.

Step 9

Strain liquid to separate the herbs from the brine.

Step 10

Collect liquid and keep a quarter of the brine aside to use later.

Step 11

Blend fermented herbs and red wine vinegar in a food processor until it becomes paste.

Step 12

To get a stronger flavor and umami taste, leave the chimichurri to ferment for 7 - 10 days. Taste and let it ferment until the desired flavor is reached.

Step 13

Add olive oil to a small batch when it is ready for consumption. Do not add the olive oil while storing as it can ruin the taste, consistency, texture, and shelf life of of the chimichurri.