Chimichurri Rojo

This is from an epicurious.com recipe here. It is intended to be used as a sauce, which we enjoyed, but our favorite use for it is as a marinade for grilled chicken fajitas. It is DANG SPICY so if you aren't a fan of heat, consider yourself warned. I love to put a sweet salsa with this, like something with pineapple.

4 T olive oil
1/2 c red wine vinegar
1 1/2 T hot paprika
2 T cayenne
4 cloves garlic, minced
1 T fresh ground black pepper
1 T cumin, toasted if you can
1 bay leaf, broken in half
1/2 t kosher salt

Mix well. For a marinade, let meat marinate at least 30 min.