Ingredients

• ³⁄₄ cup extra-virgin olive oil
• 1 tbsp. fresh lemon juice
• 1 tbsp. fresh lime juice
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. sweet or smoked paprika
• 10 sprigs fresh cilantro, minced
• 4 cloves garlic, minced
• 1 red Fresno or Holland chile, stemmed, seeded, and minced
• 1 shallot, halved and thinly sliced
• Kosher salt, to taste

Instructions

1. Combine first 10 ingredients in a medium bowl and season with salt. (For a smoother consistency, purée in a food processor.) Cover and let sit at least 1 hour at room temperature to let flavors meld.
2. Sauce will keep, covered and refrigerated, for up to 4 days.