BEDOUIN SALSA (2 cups)

Serve alongside hummus, tzatziki and baba ghanouj, or as an accompaniment to meats.

8 to 10 garlic cloves, peeled

3 fresh jalapenos, stemmed

6 fresh Serrano chiles, stemmed and chopped

¾ cup coarsely chopped sweet onion

2 heaping teaspoons kosher salt

¼ cup grapeseed or vegetable oil

1/3 cup fresh lemon juice

1 to 1-½ cups flat-leaf parsley sprigs

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1.  Heat a comal or dry 12 inch heavy skillet (preferably cast iron) over medium-low heat until hot.

2.  Cook garlic and jalapenos, turning with tongs occasionally, until blackened in spots, about 15 minutes.  Cool slightly, about 15 minutes.

3.  Combine all ingredients except parsley in a food processor and finely chop.  Add parsley and pulse a few more times.

from Gourmet Magazine, September, 2009