Bedouin Salsa

Ingredients

8 to 10 garlic cloves, peeled

3 fresh jalapeños, stemmed

6 fresh serrano chiles, stemmed and chopped

1 cup to 1 ½ 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.

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

2 cups

Thursday, December 10, 2009 - 4:16pm