In food processor, combine cilantro and parsley. Seed jalapenos, if you wish, but for added heat include them, starting with 1 jalapeno and adding more, depending on your heat tolerance. Add garlic, lemon juice, cumin, and salt. Pulse until finely chopped, scraping down sides of bowl with rubber spatula. Continue to pulse, adding oil very slowly to incorporate. Depending on how loose you’d like the mixture, add a little more oil, if you wish. Add more lemon, if you wish. Store in tightly covered container in refrigerator for up to 5 days.