PREPARATION:

1. In the bowl of a food processor, combine the olive oil, rice wine vinegar, sherry vinegar, orange juice, parsley, cilantro, basil, mint, garlic and shallots. Pulse until well blended but not pureed. Add the black pepper, salt and crushed red pepper flakes. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days.