Bedouin Salsa
By: Carrie Barr
Published: Thursday, December 10, 2009 - 4:16pm

Ingredients




8 to 10 garlic cloves, peeled
3 fresh jalapeños, stemmed
6 fresh serrano chiles, stemmed and chopped
3/4 cup coarsely chopped sweet onion
2 teaspoons heaping  kosher salt
1/4 cup grapeseed or vegetable oil
 cup fresh lemon juice
1 cup to 1 ½  flat-leaf parsley sprigs

Preparation

1 Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot. 2 Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes. 3 Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.

About


Adapted from Gourmet   | September 2009 From Kebaba Restaurant in Bend, Oregon