Post by Amani on Aug 29, 2009 16:09:07 GMT -5
Bedouin Salsa
from "Gourmet" magazine, September 2009
From Kebaba Restaurant in Portland, OR
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.
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
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.
Cooks' Note: Salsa keeps, chilled, 2 weeks.
Makes 2 cups.
from "Gourmet" magazine, September 2009
From Kebaba Restaurant in Portland, OR
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.
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
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.
Cooks' Note: Salsa keeps, chilled, 2 weeks.
Makes 2 cups.