Raisin Chimichurri

2 onions

200 g dark raisins
1 bunch parsley
20 g sea salt
5 g black pepper grains
150 cc of olive oil
20 g dried oregano

Finely chop the onions into small cubes and sauté in olive oil. Remove from heat and add the remaining ingredients. Leave soaking for 12 hours. Serve with grilled meat and Malbec.