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