Bedouin Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
- 1/3 cup fresh lemon juice
- Carbohydrate 8 g(3%)
- Fat 14 g(22%)
- Fiber 2 g(7%)
- Protein 2 g(3%)
- Saturated Fat 1 g(5%)
- Sodium 255 mg(11%)
- Calories 161
Preparation 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.
Preparation 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.
