Chile Banditos Chimmichurri
Finely chop parsley, coriander, onion, habanero and capsicum and combine in a bowl. The finer you chop them the better the end product will turn out.
Add citrus hot sauce, Lemon and Lime juice, white wine vinegar, cumin and olive oil. Mix well for a couple of minutes.
Add sugar (optional), salt and pepper to taste and mix well.
Refrigerate for 3 hours and stir every hour.
Serve with fresh crusty bread or top your favourite BBQ meat liberally.