Bedouin Salsa
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)1.5 cups
Parsley (flat-leaf sprigs)Directions:
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
3
Cool slightly, about 15 minutes
4
Combine all ingredients except parsley in a food processor and finely chop
5
Add parsley and pulse a few more times
6
Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot
7
Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes
8
Cool slightly, about 15 minutes
9
Combine all ingredients except parsley in a food processor and finely chop
10
Add parsley and pulse a few more times