Chimichurri Sauce

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2 bunches flat leaf parsley

6 cloves garlic

1 cup extra virgin olive oil

2 tablespoons fresh oregano

1 tablespoon crushed red pepper

2 tablespoons dry oregano

2 tablespoons sweet Hungarian paprika

1/2 tablespoon cumin

1 teaspoon freshly ground pepper

1/2 cup white wine vinegar

2 tablespoons red wine vinegar

1 cup roasted pepper, diced

1 cup salmuera (made with 1 cup warm water and 3 tablespoons of Kosher salt)