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.
Cooks' Note:
Salsa keeps, chilled, 2 weeks.
Recipe information
Total Time
40 min
Yield
Makes 2 cups
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
Preparation
Step 1
Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.
Step 2
Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.
Step 3
Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.
