Method

1. Start by mixing extra-virgin olive oil and red wine vinegar together in a bowl.
2. Add the finely chopped parsley, oregano, and sage. Then add the chopped garlic and shallots. Taste it, to see if you like the balance.
3. Next, put on some gloves, chop the habanero pepper as finely as possible, and you’ll probably want to leave the seeds out too. 
4. Stir everything and season with Maldon sea salt and some freshly cracked tellicherry pepper.
5. Cover and put in the fridge for at least 30 minutes (or overnight), to let the flavors mingle with the oil.
6. After meat has cooked and rested, spoon the chimichurri sauce on top for serving.

Recipe from Maplewood Road ↗