Argentine chimichurri sauce

1 onion, finely diced
1 tablespoon minced garlic
2-3 tablespoons minced parsley
1-2 tablespoons minced jalapeno pepper or 1 teaspoon cayenne (optional)
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 and oregano. Mix together with all remaining ingredients and refrigerate for at least 2 hours to allow flavors to meld.