Wash all your herbs thoroughly making sure there is no dirt. Shake or spin dry. Next, remove the leaves from the stalks. It's ok to use the tender stems close to the leaves.
Chop up the parsley and oregano fairly finely. Here is the correct way to chop cilantro or parsley.Alternatively place it in a blender.
Next, finely dice the shallots. Here is how to chop shallots correctly.
Chop the garlic and chilli very finely.
Place all the chopped ingredients in a bowl.
Whisk together the oils, vinegar, lemon juice, ketchup, honey and seasoning.
Pour over the chopped ingredients and mix together. Taste and make sure you are happy with the balance. If it needs a bit more acidity, salt or sweetness ajdust accordingly with lemon lemon juice, sugar and salt.
Store in a glass jar and seal airtight until ready to use.
You could substitute the parsley for cilantro.
Oregano is best used fresh.
If you like it hot then use more chillies or add dried chilli flakes.
Chop the ingredients by hand to avoid turning them into a paste.
Can be made in advance and stored in the fridge for up to 2 weeks. Freeze for up to 6 months.