Easy Chimichurri Sauce

Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.

Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.

Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.