BEDOUIN SALSA

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Bedouin Salsa image

Categories     Sauce     Food Processor     Garlic     Onion     Side     Vegetarian     Quick & Easy     Healthy     Jalapeño     Party     Potluck     Parsley     Lemon Juice     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 cups

Number Of Ingredients 8

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

Steps:

  • 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.

*** Explore more Bedouin Salsa Recipes »

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