Roast the jalapeños.
Put the peppers on a baking sheet or an oven-safe skillet that can handle high heat, like cast iron. Stick the pan under the broiler until the entire pepper is charred, rotating as needed. This usually takes 5-7 minutes.
Once the pepper is completely charred, remove from the oven and place in a food storage bag. You can use a plastic or paper bag. Let it steam in the bag while it cools.
Once the pepper is cool enough to handle, the skin should easily peel off. Remove all the skin, the stem and the seeds.
Finely chop the roasted jalapeño.
Make the Chimichurri
In a food processor or chopper add parsley, garlic, and red onion. Chop until everything is minced and combined.
Transfer the chopped ingredients to a bowl and add vinegar, oil, oregano, and salt. Whisk together.
Add in diced roasted jalapeño and stir.
Let the Chimichurri sit for at least 30 minutes before using to allow all the flavors to combine.
Enjoy poured over pretty much anything! My favorite currently is air fryer chicken wings!