Finely peel and seed the cucumbers, then chop them into small pieces. Dice the tomatoes, ensuring they're juicy and vine-ripened.

Thinly slice the red onion; soak in cold water for 10 minutes if desired. Chop the parsley, jalapeno (seeded), and cilantro. Mince the garlic.

In a food processor, add prepared ingredients. Pulse until desired chunkiness is achieved.

Transfer to a bowl and stir in sour cream, lemon juice, and lime juice. Optionally add ground cumin and seasoned salt.

Taste and adjust seasoning as necessary with more lime juice or salt.

Cover and refrigerate for at least 30 minutes to meld flavors.

Serve chilled alongside tortilla chips or as a topping for tacos.