Bedouin Salsa

• 8 to 10 garlic cloves, peeledgarlic
• 3 fresh jalapeños, stemmed
• 6 fresh serrano chiles, stemmed and chopped
• 3/4 cup coarsely chopped sweet oniononion
• 2 heaping teaspoon kosher saltsalt
• 1/4 cup grapeseed or vegetable oiloil
• 1/3 cup fresh lemon juicelemon-juice
• 1 to 1 1/2 cups flat-leaf parsley sprigs

1. 01Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.
2. 02Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.
3. 03Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.

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