Bedouin Salsa

8 ingredients
3 steps

Ingredients

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

Directions

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

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