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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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While the restaurant serves the ultra-spicy salsa alongside hummus, tsatsiki, and baba ghanouj, chef Eric Leyden suggests it as a lively accompaniment to meats and hearty lentil or tomato soups. Ingredients:
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 |
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. 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.
4. Cooks' Note: Salsa keeps, chilled, 2 weeks.
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