In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined.
*This is a mild version of chimichurri. You can leave the seeds in the jalapeno, or add the whole pepper, if a spicier sauce is desired.StorageChimichurri should be stored in an airtight container in the refrigerator. It will keep this way for at least 2 weeks.You can also freeze it in an ice cube tray and store for up to 6 months.