Spicy Chimichurri Sauce

Wash the flat-leaf parsley, shake dry, and finely chop. Peel the garlic and shallots and finely dice or chop them as well. Wash the chili peppers, deseed (for less heat), and cut into tiny cubes.

In a bowl, combine the chopped parsley, garlic, shallots, oregano, and chili with the red wine vinegar. Season generously with salt and freshly ground black pepper.

Finally, stir in the extra virgin olive oil until a homogeneous but chunky sauce forms. Ideally, let the Chimichurri sauce steep for at least 30 minutes so that the flavors can fully develop.