¾ 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
To TasteKosher salt
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.
Sauce will keep, covered and refrigerated, for up to 4 days.