Quick Chimichurri sauce

13 oz onions;

21 garlic cloves;

4 cups fresh parsley, finely chopped;

31⁄4 lb ripe tomatoes;

2 small chiles;

4 tsp dried thyme;

2⁄3 cup dried oregano;

1 tsp ground cumin;

5 tsp sweet paprika;

2 tbsp coarse salt;

1 lemon;

1⁄2 cup sherry vinegar;

1 cup Chardonnay vinegar;

3 cups plus 2 tbsp olive oil;

2 cups sunflower oil;

3 cups plus tbsp water.

3 cups plus 2 tbsp olive oil;

2 cups sunflower oil;

3 cups plus tbsp water.

Deseed and cut the tomatoes into small cubes. Deseed and finely chop the chillies. Mix both into the onions and garlic and stir in the herbs and spices. Finely grate in the zest of the lemons.
Finish by pouring in the vinegare, oil, and the water.