Bedouin Salsa

1. 1

   Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.

2. 2

   Cook garlic and jalapenos, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.

3. 3

   Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.

* Per serving · 4 servings · Values may vary.

No additional tips available.