Add jalapenos, garlic, spring onions (including green tops), lime juice, water, cream cheese, and parsley to a food processor.
Puree for 30 seconds, until smooth. Scrape down the sides and puree again for another 10 seconds.
Taste. If necessary, add salt, to taste. Makes a little over 2 cups of sauce.
If you prefer a thinner sauce, add more water, one teaspoon at a time.
Let the spring onion sauce rest in the refrigerator for at least 4 hours to let the flavors meld.