Roughly chop the cilantro and parsley.
Add to a food processor with the garlic and jalapeno and pulse several times.
Add remaining ingredients.
Run until a rough sauce is made, stopping to scrape down as needed.
The sauce should have texture and liquid.
Taste and adjust seasonings.
If a hotter Zhoug is desired, try a few red chili flakes.
Store any excess in the refrigerator in a tightly covered jar.
