In a medium bowl, combine the boiling water and the salt. Stir until the salt has dissolved, about 30 seconds, and let the water cool to room temperature. Add the parsley, cilantro, vinegar, olive oil, shallot, mint, garlic, oregano, red pepper flakes, and paprika and stir to combine. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks. If you do refrigerate the sauce to use later, let it come to room temperature before serving, as the olive oil will have solidified a bit.