In a large mixing bowl, whisk together olive oil, vinegar, the juice of one lemon, Crushed Red Pepper Flakes, Garlic Basil Sea Salt, and dried Oregano.
Rinse and pat dry parsley and cilantro. Chop off and discard bottom stems, and finely chop leaves & stems, before adding to the mixing bowl.
Peel and finely mince garlic and shallot, again adding to the bowl.
Remove stems and seeds from peppers, mince, and add to bowl, before thoroughly washing your hands.
Use a spoon to mix everything together, then pour off into a mason jar, seal, and refrigerate. It's ready to use now, but best after a day or two resting in the fridge.