Add everything to your food processor or blender and process until smooth, scraping down the sides as needed.
For a chunky guasacaca, pulse in a food processor until you reach desired consistency, without over processing.
Taste and adjust to your taste, adding more salt, vinegar, or jalapeno to your preference.
Jalapenos really vary in their level of spiciness. Start with 1, seeds removed, if you want a mild spice level to your guasacaca. Taste the dip once processed and add more, or add in the seeds until desired spiciness level is reached.If you don't want any heat, you may skip the jalapeno OR replace it with half to one yellow or green bell pepper.Do not sub the fresh herbs for dry. That just won't work well for guasacaca. The freshness from the cilantro and parsley is what makes this dish so special.For less tang, you may use lemon juice instead of lime juice and apple cider vinegar instead of rice vinegar. I urge you to try it the original tangy way first though.Make it a salad dressing. Add a little more lime juice, vinegar, or some olive oil or water to your guasacaca until desired consistency is reached. It will add some lovely pizzaz to a fresh green salad.