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.