Active Time

　　30 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes 2 cups

　　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

　　

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.

　　Cooks' Note:

　　Salsa keeps, chilled, 2 weeks.