Argentine Chimichurri

This wonderful concoction can be used as a marinade for meats or  
passed as a sauce. It really sets off the flavor of barbecued meats.  
If you like it spicy, use the hot peppers or cayenne; if not, omit  
them and the sauce is still savory and flavorful. 
Keeps well in the  refrigerator for a week or more. 

    1 onion, finely diced 
    1 tablespoon minced garlic 
    2-3 tablespoons minced parsley 
    1-2 tablespoons minced jalapeno pepper or 1 teaspoon cayenne
    1-2 tablespoons minced fresh oregano 
    2 bay leaves 
    1/2 teaspoon freshly ground black pepper 
    1/2 cup vegetable oil 
    3/4 cup white wine vinegar 
    1 1/2 teaspoons salt

Finely mince onion, garlic, jalapeno (if used) and oregano. 
Mix  together with all remaining ingredients and refrigerate at 
least 2 hours to allow flavors to meld.