I love spicy foods. Have no idea why. As I kid, we ate Lebanese food everyday - while spiced, it is not piquant. So it follows that I love spicy condiments like harrisa. I found this recipe in Gourmet magazine, shortly before it stopped publication. (I am still troubled by this.) It has more of a kick than a chimichurri. And can perk up just about anything. While I cannot assure you that it is an authentic Bedouin sauce - I will bet that you will find that it suits just about any style of cooking that benefits from a spice kick.
Taste your chilies before preparing. If they are particularly hot, you can seed them before roasting. I did not do that with this batch, and it’s a super hot one. Luckily I decanted it into a class container as it could burn through any other material.
- 8 to 10 garlic cloves, peeled
- 3 fresh jalapenos, stemmed
- 6 fresh serrano chilies, stemmed
- ¾ cup coarsely chopped sweet onion
- 2 teaspoons kosher salt
- ¼ cup olive oil
- 1/3 cup 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 jalapenos, and serrano chilies 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.
Refrigerate salsa for up to 2 weeks.