Bedouin Salsa Recipes

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

BEDOUIN SALSA

Steps:

• 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.

BEDOUIN TEA

Steps:

• Heat 4 1/2 cups water with the thyme, cardamon pods, cinnamon stick and black tea.
• Simmer for five minutes.
• Turn off heat and steep for five minutes.
• Strain tea and serve with honey, if desired.

BLACK BEAN AND CORN SALSA DIP

Steps:

• Spread cream cheese in bottom of 8-in baking dish.
• In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
• Pour salsa over beans.
• Sprinkle cheese on top.
• Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
• Garnish with black olives and tomatoes. Serve with tortilla chips.